Caprese-style Kinugoshidofu

Tofu comes in two kinds: "momen" and "kinu". Kinu contains more water and has a softer texture. Momen has a firmer texture.

Caprese-style Kinugoshidofu
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba



Beans & Tofu




Calorie count is per serving.

Ingredients (Serves 2)

  • 1 block kinugoshidofu (kept chilled in the refrigerator until just before use) (300 g)
  • 2 tomatoes (small)
  • 1-2 leaves basil (fresh)
  • 1-2 tbsp olive oil
  • Salt, to taste
  • Black pepper (coarsely ground), to taste



Use kitchen scissors to cut the plastic cover on top of the tofu package along all four edges. This will make it easier to cleanly remove the tofu from the package intact.


Remove the plastic wrapper from the top of the tofu package and place your hand on top to hold the tofu in place, then gently tilt to pour off the water it was packed in. Keep your hand held on top and invert, then remove the tofu package from on top of the tofu.


Place the tofu on a cutting board with the long edges running vertically. Cut the tofu in half horizontally, then cut them vertically into slices 2 cm thick. If you cut the tofu from different directions without moving it, it reduces the chances of it crumbling and falling apart.


Remove the stems from the tomatoes and cut them into round slices 1 cm thick, and spread the slices out. Peel off a single slice of tofu at a time from the block and place it flat on a turner or spatula, then carry it over to and place the tofu on top of a slice of tomato. Repeat with the remaining tofu and tomato.


Place the tofu-topped tomato slices on a serving dish and top each with basil leaves. Sprinkle with salt and coarsely ground black pepper to taste, and sprinkle with olive oil.