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Cold Tofu


This recipe for cold tofu is courtesy of En Japanese Brasserie.

  • Servings: 12

Source: The Martha Stewart Show, April Spring 2008


  • Homemade Tofu
  • Crushed ice, for serving
  • Soy sauce, for serving
  • Finely chopped scallions, for serving
  • Fresh finely chopped ginger, for serving
  • Bonito flakes, for serving
  • Smoked Japanese salt, for serving


  1. Divide tofu into 6 equal portions. Transfer each portion to a cheesecloth-lined 5-inch round, 2-inch deep tofu basket set over a bowl. Cover each portion of tofu with cheesecloth. Transfer to a refrigerator and let chill for an hour.

  2. Fill six 7-by-7-by-4-inch tofu boxes with ice. Set each tofu basket in a tofu box of ice. Divide each basket of tofu into 2 portions. Place each portion in a small bowl; serve immediately with soy sauce, scallions, ginger, bonito flakes, and Japanese salt.

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