Name: Chilled Tofu, Japanese-Style
Prep time: 45 min
Total time: 45 min
Ingredients: 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; 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

Step 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.

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Step 2

Meanwhile, place dipping sauce ingredients in a small bowl and whisk until well blended; set aside.
Step 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.

Chilled Tofu, Japanese-Style

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