Chilled Tofu with Tosa Vinegar Dressing
Tofu can taste bland on its own, but it can be garnished with various toppings to create a wide variety of flavors. This recipe calls for a dressing made with Tosa vinegar, which is vinegar flavored with skipjack shavings.
Photographed by HIDETOSHI HARA
Beans & Tofu
Calorie count is per serving.
Ingredients (Serves 2)
- 1/2 block kinugoshidofu (large) (200 g)
- 1 bag Molokhia leaves (Jew's mallow) (60 g)
- 2 okras
- 2 tbsp rice vinegar
- 1 tbsp usukuchi soy sauce
- 1 tbsp dashi
- 1 tsp mirin
- 2 g skipjack shavings
- 1 piece ginger (grated)
- Umeboshi puree, to tasteNote
If unavailable, remove the pits from umeboshi and use a knife to chop into a smooth paste.
- Skipjack shavings, to taste
Make the [Tosa vinegar]. In a small pot, combine the [Tosa vinegar] ingredients except for the skipjack shavings, and heat. When it comes to a boil, add the skipjack shavings 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.
The stems of Molokhia leaves are very tough, so the leaves are picked off and boiled in salt water on their own. Be careful not to overcook the leaves, as doing so 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 okra, ginger, umeboshi puree, and skipjack shavings, then pour the [Tosa vinegar] dressing over top.