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Chilled Tofu, Japanese-Style


With this dish, you can orchestrate the flavor of each bite by choosing from a variety of savory condiments.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Sang An

Source: Body+Soul, June 2006


  • 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


  • 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


  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 5 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.

Cook's Notes

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.

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