Cold Tofu with Tosa Vinegar

You can dress up plain tofu by topping with garnish and sauce. Tosa-su is vinegar flavored with bonito.

Cold Tofu with Tosa Vinegar
Photographed by HIDETOSHI HARA

Recipe by
Naoyuki Yanagihara







Calorie count is per serving

Ingredients (Serves 2)

  • 1/2 block kinugoshi-tofu (large) (200 g)
  • 1 bag Molokhia leaves (Jew's mallow) (60 g)
  • 2 okras
  • [Tosa vinegar]

    • 2 tbsp rice vinegar
    • 1 tbsp usukuchi soy sauce
    • 1 tbsp dashi
    • 1 tsp mirin
    • 2 g bonito flakes
  • 1 piece ginger (grated)
  • Umeboshi (pickled plum) puree, to taste

    If unavailable, remove the pits from umeboshi (pickled plum) and use a knife to chop into a smooth paste.

  • Bonito flakes, to taste
  • Salt



Make the Tosa vinegar: In a small pot, combine the Tosa vinegar ingredients except for the bonito flakes, and heat. When it comes to a boil, add the bonito flakes and remove from heat. Let sit for about 1 min, then strain out the solids and let cool.


Remove the stems from the Molokhia leaves, then boil the leaves in water salted with a single pinch of salt until they turn bright green, then transfer the leaves to cold water. Remove the stem and calyx (the green "frill" around the stem end) from each okra, then rub with a pinch of salt and boil for about 30 sec, then transfer to cold water.


Molokhia leaves stems are tough, so the leaves are picked off and boiled in salt water on their own. Be careful not to overcook them, as overcooking Molokhia leaves will cause them to become very sticky.


Strain the Molokhia leaves and okras. Cut the Molokhia leaves into easy-to-eat pieces and cut the okras into small rounds.


Cut the tofu in half and place on a serving dish, garnished with Molokhia leaves on the side. Top with the okra, ginger, umeboshi (pickled plum) puree, and bonito flakes, then pour the Tosa vinegar over top.