Tofu has a really simple taste and goes well with many spices, which you can add to make a variety of dips and healthy snacks.
Photographed by Eiichi Takahashi
Beans & Tofu
Calorie count is per serving
Ingredients (Serves 2)
- 200 g momendofuNote
Tofu that has been pressed and drained to remove excess moisture. Its firm texture makes it ideal for cooking.
- 4 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 tsp usukuchi soy sauceNote
Popular soy sauce originating in Kansai region. Light-colored, yet salty. Good for keeping the raw taste and color of the ingredients.
- 1/3 tsp salt
Wrap the tofu in a paper towel, then gently place a weight on top and let sit for 7-8 min to press out the excess moisture.
Remove the veins down the center of the shiso leaves, then stack them and cut into thin strips.
Place the tofu into a food processor and process until creamy. Add the usukuchi soy sauce, salt, and shiso leaves, and process briefly until smooth and creamy.