Sushi For Dummies
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Chilled seasoned tofu is a hot-weather favorite in Japan, but this tofu dish is a favorite year-round with sushi lovers worldwide. Custardlike tofu soaks up the flavor of the soy sauce it’s served with, so use the highest-quality, naturally brewed soy sauce you can get.

This dish is yummy with sliced avocado, broiled eggplant, or steamed asparagus.

Preparation time: 8 minutes

Yield: 4 servings

14 ounces (1 package) soft or silken tofu

Fresh gingerroot

4 teaspoons sliced scallions

4 teaspoons soy sauce, or to taste

  1. Drain and rinse the tofu.

  2. Cut the tofu block into 4 pieces.

  3. Place each piece on a small plate.

  4. Finely grate the gingerroot.

  5. Thinly slice the scallions, then rinse and pat them dry.

  6. Top each piece with 1/4 teaspoon of the grated gingerroot and 1 teaspoon scallions.

  7. Serve with soy sauce on the side, 1 teaspoon per serving.

Per serving: Calories 60 (From fat 17); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 370mg; Carbohydrate 3g (Dietary fiber 0g); Protein 8g.

Tip: Try not to nick or mar any of the tofu edges so that each portion comes to the table with perfect lines. (This attention to detail is part of the Japanese culinary ethos of serving beautiful food!)

About This Article

This article is from the book:

About the book authors:

Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.

Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.

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