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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (1)

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Rating: Unrated
So glad Martha finally did a vegan show featuring tofu...Very interesting and can't wait to make my own tofu. Thanks..Jeannie Dyar