Silken Tofu With Chives Japanese Style

READY IN: 15mins


  • 15
    ounces silken tofu (Japanese, Chinese, Korean- not firm tofu)
  • 34
    cup chinese garlic chives
  • 6
    tablespoons soy sauce (good quality, like Tamari brand)
  • 2
    teaspoons sesame oil
  • 12
    teaspoon chili oil (optional)
  • 2
    sheets nori (dry seaweed, small sheets about 2 x 3 inch, broken up into small pieces)


  • Drain the Silken Tofu and cut up into bite size pieces (try not to break them up) and place into 2 individual bowls. Aside- Silken or soft tofu is preferred, but not firm/hard tofu.
  • Wash the Chinese chives, remove the buds and cut up the green part into 1 inch pieces to make up ¾ cup. Then sprinkle into each bowl. Aside- some people prefer to use the buds as well, also the chives are a little hard to the bite, so you might want to par-boil them or sauté them in a little oil briefly to make them a little softer.
  • Add soy sauce to each bowl, sesame oil, a touch of chili oil (optional) and pieces of seaweed as well.
  • Enjoy.