Chilled Tofu, Japanese-Style

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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.

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  • 1

Ingredients

  • 2 packages (12 ounces) extra-firm silken tofu, liquid drained
  • DIPPING SAUCE
  • 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

Preparation

Step 1

Directions

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.

From Body+Soul,

June 2006

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