Cold Tofu with Variety of Condiments
Tofu comes in two varieties: "kinu" and "momen". Kinu contains more water and has a softer texture. Momen has a firmer texture.
Photographed by Manao Okamoto
Beans & Tofu
Calorie count is per serving
Excludes time spent immersing vegetables in water.
Ingredients (Serves 2)
- 1 pack momen-dofu (or kinugoshi-dofu) (300 g)Note
Momen-dofu that has been pressed and drained to remove excess moisture. Its firm texture makes it ideal for cooking. Kinugoshi-dofu is soft, silken tofu with a high moisture content. Can be eaten raw.
- 2 myoga gingerNote
The young flower buds of a type of ginger with a distinct fragrance that stimulates the appetite. Often used as a condiment.
- 5 shiso leavesNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- 1/2 knob ginger
- White sesame seeds, as needed
- 2 tsp soy sauce
Cut the myoga ginger in half along its length, then thinly slice each piece diagonally. Thinly slice the shiso leaves. Peel the ginger and cut into thin strips. Place the cut vegetables in cold water and let sit for 5 min.
Place a paper towel on a cutting board, then place the tofu on it. Lightly blot off the moisture on the surface of the tofu, then cut in half.
Transfer the cut vegetables in a strainer to drain the water, then pat off the excess moisture, using a paper towel. Place the tofu halves on separate plates, garnish with sliced myoga ginger, shiso leaves, and ginger strips. Sprinkle with white sesame seeds and add some soy sauce when eating.