Chilled Tofu, Japanese-Style

By pattie_d

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.

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

Details

Servings 1
Adapted from wholeliving.com

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