Recipe by That is Dr House to you
This Japanese Chilled Tofu Appetizer is not for beginning tofu Western tastes. It's fast. It is easy and it is very very Eastern tastebuds or experienced tofu users who will tell you tofu has a taste.
Top Review by Cinnamon Turtle
Very good, simple preparation for those who actually like tofu. Even for tofu lovers, though, I wouldn't make this with any old vacuum-packed tofu from the chain grocery. For its delicate flavor to come through, the tofu needs to be truly fresh. Preferably from an Asian market with a high turnover. Find that, and this simple dish feels like summer in Japan.
- 10 ounces japanese soft tofu
- 1 teaspoon black sesame seed
- 2 tablespoons scallions, chopped
- 2 tablespoons gingerroot, grated
- 1 red radishes, thinly sliced (1-inch bunch) or 1 bunch daikon sprouts (1-inch bunch)
- 2 tablespoons nori fresh seaweed, julienned
- tamari soy sauce
- minced garlic
- fresh wasabi, grated
- wasabi paste
- grated daikon radish
- hot mustard
- diced chives
- grated cucumber
- diced cheese
- sesame butter
Directions See How It's Made
- Cut the tofu into 4 portions, drain,and chill.
- Place tofu in small bowl.
- Sprinkle seeds over tofu. 1/4 tsp per bowl.
- Place scallions in small mound on tofu. 1/2 tbsp each.
- Do the same with the ginger.
- Lay the sliced radishes/sprouts on the top.
- Garnish with the Nori.
- Serve Immediately with tamari.
- IF you have not used tofu before or are just starting do not blame me if you spit this across the room and go Yuck. This is for advanced tofu palates. That being said it is very nice for advanced palates.
- NOTE: mix the carrot with daikon or cucumber.
- Sauces: mirin shoyu, Chinese oyster sauce [use vegetarina version posted on zaar], basic chinese or Japanese sauces, Miso toppings, nut or seed toppings.