Cold Tofu with Colorful Toppings

Dress up the tofu like a beautiful cake!

Cold Tofu with Colorful Toppings
Photographed by Akio Takeuchi

Recipe by
Harumi Kurihara


Beans & Tofu





Calorie count is per serving
Excludes time spent draining and resting the tofu.

Ingredients (Serves 4)

  • 1 pack kinugoshi-dofu

    Soft tofu. Moist, with a smooth texture. Good to eat raw.

  • [Toppings]

    • 1 knob ginger (small, minced)
    • 1/4 naga-negi long onion (minced)
    • 3 tbsp hoso-negi green onion (chopped)
    • 2 slices ham (minced)
    • 3 tbsp Chinese pickled vegetables (minced)

      A popular Chinese pickle made by pickling a Chinese mustard tuber in salt, sansho pepper and chili pepper.

    • 5 shiso leaves (roughly minced)

      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.

    • 2 tbsp peanuts (roughly chopped)
  • [Konbu kelp soy sauce]

    • 1 piece konbu kelp (10 cm x 10 cm)
    • 150 ml soy sauce
    • 50 ml mirin

      Sake made with alcohol and rice malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.



Make the [konbu kelp soy sauce]: Simmer the mirin in a sauce pan and cook down a little until the alcohol has evaporated.


Briefly rinse the konbu kelp under water and pat off any excess with a paper towel. Then add the soy sauce and konbu kelp to the mirin while it's still hot. Let it sit for 2 to 3 hours, then store in the refrigerator. After it has rested in the refrigerator for a day, you can remove the konbu kelp from the mixture if desired.



Drain the tofu and place on a serving plate. Surround the side surface of the tofu with a paper towel, arranging the paper towel in a wall about 2 cm higher than the top surface of the tofu. Loosely cover with plastic wrap, then let rest in the refrigerator.


Prepare the [toppings] ingredients.


Remove the tofu from the refrigerator immediately before eating. Decorate with [toppings] in a colorful fashion. Remove the paper towel from the tofu.


Slowly pour the [konbu kelp soy sauce] along the edge of the tofu.


Konbu kelp soy sauce can be stored for about 2 weeks in the refrigerator.