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.
- 2 packages (12 ounces) extra-firm silken tofu, liquid drained
- 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
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.
SourceBody+Soul, June 2006