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Gallery Chilled Tofu, Japanese-Style Credit: Sang An Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 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 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
Cook’s Notes 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.
Gallery Chilled Tofu, Japanese-Style Credit: Sang An
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Gallery
Chilled Tofu, Japanese-Style Credit: Sang An
Chilled Tofu, Japanese-Style
Credit: Sang An
Chilled Tofu, Japanese-Style
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 4
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 4
4
Ingredients
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
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 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.
Cook’s Notes 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.
Cook’s Notes
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.
Reviews
Add Rating & Review 27 Ratings 5 star values: 3 4 star values: 9 3 star values: 11 2 star values: 3 1 star values: 1
Reviews
Add Rating & Review 27 Ratings 5 star values: 3 4 star values: 9 3 star values: 11 2 star values: 3 1 star values: 1
Add Rating & Review
27 Ratings 5 star values: 3 4 star values: 9 3 star values: 11 2 star values: 3 1 star values: 1
27 Ratings 5 star values: 3 4 star values: 9 3 star values: 11 2 star values: 3 1 star values: 1
27 Ratings 5 star values: 3 4 star values: 9 3 star values: 11 2 star values: 3 1 star values: 1
5 star values: 3 4 star values: 9 3 star values: 11 2 star values: 3 1 star values: 1
All Reviews for Chilled Tofu, Japanese-Style
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chilled Tofu, Japanese-Style
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
