Japanese Chilled Tofu

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  • Serves: 4
  • Complexity: medium
Japanese Chilled Tofu


  • 1 green onion, thinly cut crosswise and separated into thin rings (about 2 tablespoons plus 1 teaspoon)
  • 1 pound silken tofu, medium tofu, or tofu pudding, chilled
  • Japanese soy sauce or seasoned soy concentrate
  • 1 tablespoon finely grated, peeled fresh ginger
  • Garnishes (Optional)
  • 2 tablespoons dried bonito flakes (Katsuobushi)
  • 2 tablespoons finely shredded fresh green shiso leaves
  • 1 full-size sheet toasted nori, briefly held over an open flame to recrisp, then snipped into 2- to 3-inch-long thin strips


  1. Put onion in a small bowl; add water to cover. Let soak for 10 minutes. Drain well; pat dry with a paper towel.

  2. Prepare tofu: Open tofu and invert onto a plate. Use paper towel to blot away excess liquid. If using medium tofu, drain on lint-free towel or 2 stacked sheets of paper towel on a plate.

  3. Cut medium or block tofu into 1-inch cubes or 1-inch-thick dominoes; arrange in a shallow bowl or individual dishes. (If using tofu pudding, scoop up large shards with a metal spoon, putting into shallow bowl or individual serving dishes.) Before serving, pour off any whey.

  4. Drizzle with soy sauce. Top with green onion, ginger, and optional garnishes (or leave tofu naked and let diners choose their own toppings).

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