Chilled Tofu, Japanese-Style

Use your judgment to determine the amount of each condiment to serve. To make ginger juice, squeeze about 3 tablespoons of finely grated fresh ginger.
Body+Soul, June 2006
  • Prep Time 45 minutes
  • Total Time 45 minutes
  • Yield Serves 4
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  • 2 packages (12 ounces) extra-firm silken tofu, liquid drained
  • Dipping Sauce

    • 1/4 cup mirin (rice wine), or sake
    • 3 tablespoons natural soy sauce
    • 1 tablespoon fresh ginger juice
    • 1/2 teaspoon wasabi powder
  • Condiments (Choose Five or Six)

    • Fresh cilantro, leaves whole
    • Crushed red pepper flakes
    • Cucumber, diced
    • Ginger, grated
    • Nori, toasted, cut into 1-inch-by-1/2-inch strips
    • Pea tendrils, torn into bite-size pieces
    • Radishes, sliced, cut into thin strips
    • Red chile peppers, thinly sliced
    • Scallion greens, thinly sliced
    • Sesame seeds, toasted
    • Snow peas, blanched, thinly sliced
    • Wasabi paste
  • Directions

    1. Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Repeat with second package of tofu for a total of 48 pieces. Place tofu in a serving bowl and nestle the bowl in a larger bowl filled with crushed ice. Cover and refrigerate for at least 30 minutes or up to 2 hours.

    2. Meanwhile, place dipping sauce ingredients in a small bowl and whisk until well blended; set aside.

    3. Prepare five or more condiments and place each in a separate bowl or dish. Serve tofu family style in its chilled bowl with condiments, dipping sauce, and individual serving dishes.

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