Japanese Chilled Tofu
Silken tofu is sometimes packaged in shelf-stable boxes, rather than refrigerated. Garnishes such as bonito flakes, shiso, and nori can be found at Asian supermarkets such as 99ranch.com.
Martha Stewart Living, February 2012
- Prep Time 10 minutes
- Total Time 12 minutes
- Serves 6
- 1 green onion, thinly cut crosswise and separated into thin rings (about 2 tablespoons plus 1 teaspoon)
- 1 pound silken tofu, medium tofu, or tofu pudding, chilled
- Japanese soy sauce or seasoned soy concentrate
- 1 tablespoon finely grated, peeled fresh ginger
- 2 tablespoons dried bonito flakes (Katsuobushi)
- 2 tablespoons finely shredded fresh green shiso leaves
- 1 full-size sheet toasted nori, briefly held over an open flame to recrisp, then snipped into 2- to 3-inch-long thin strips
- Put onion in a small bowl; add water to cover. Let soak for 10 minutes. Drain well; pat dry with a paper towel.
- Prepare tofu: Open tofu and invert onto a plate. Use paper towel to blot away excess liquid. If using medium tofu, drain on lint-free towel or 2 stacked sheets of paper towel on a plate.
- Cut medium or block tofu into 1-inch cubes or 1-inch-thick dominoes; arrange in a shallow bowl or individual dishes. (If using tofu pudding, scoop up large shards with a metal spoon, putting into shallow bowl or individual serving dishes.) Before serving, pour off any whey.
- Drizzle with soy sauce. Top with green onion, ginger, and optional garnishes (or leave tofu naked and let diners choose their own toppings).
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