Take the silken tofu out of the fridge. Cover the pack with a plate and turn it around gently to allow the silken tofu to come out of the box. Carefully remove the pack.

Add the rice wine vinegar, soy sauce, maple syrup, and sesame oil to a small pot. Gently heat the sauce and combine. Check for seasoning and adjust the ratios to your liking.

I like to have the toasted sesame seeds, chili flakes, and finely chopped spring onion ready, mise-en-place style. If you plan to add broccolini, cut it into bite-sized bits and sauté or grill it with some neutral vegetable oil and salt on high heat for about three minutes.

This cold tofu dish is best served right away for that contrast in temperature. Bring the sauce to a simmer and pour it over the tofu. Dress with the toasted sesame seeds, chives, and chili flakes.