Chilled Seasoned Tofu - dummies

Chilled Seasoned Tofu

By Judi Strada, Mineko Takane Moreno

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!)