Hiya Yakko

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.

• Ready In: 5 mins
• Serves: 4

Ingredients

• 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

• Garnishs optinal

•  minced garlic
•  fresh wasabi, grated
•  wasabi paste
•  grated daikon radish
•  hot mustard
•  diced chives
•  carrot
•  grated cucumber
•  diced cheese
•  sesame butter

Directions

1. Cut the tofu into 4 portions, drain,and chill.
2. Place tofu in small bowl.
3. Sprinkle seeds over tofu. 1/4 tsp per bowl.
4. Place scallions in small mound on tofu. 1/2 tbsp each.
5. Do the same with the ginger.
6. Lay the sliced radishes/sprouts on the top.
7. Garnish with the Nori.
8. Serve Immediately with tamari.
9. 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.
10. NOTE: mix the carrot with daikon or cucumber.
11. Sauces: mirin shoyu, Chinese oyster sauce [use vegetarina version posted on zaar], basic chinese or Japanese sauces, Miso toppings, nut or seed toppings.