Chilled Tofu, Japanese-Style
Servings
4
servingsPrep time
45
minutesCooking time
45
minutesCalorieskcal
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.
Ingredients
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
- 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.
- Meanwhile, place dipping sauce ingredients in a small bowl and whisk until well blended; set aside.
- 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.
