Japanese Chilled Tofu Recipes

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JAPANESE CHILLED TOFU



Japanese Chilled Tofu image

Silken tofu is sometimes packaged in shelf-stable boxes, rather than refrigerated. Garnishes such as bonito flakes, shiso, and nori can be found at Asian supermarkets such as 99ranch.com.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 12m

Number Of Ingredients 7

1 green onion, thinly cut crosswise and separated into thin rings (about 2 tablespoons plus 1 teaspoon)
1 pound silken tofu, medium tofu, or tofu pudding, chilled
1 tablespoon finely grated, peeled fresh ginger
Japanese soy sauce or seasoned soy concentrate
2 tablespoons dried bonito flakes (Katsuobushi)
2 tablespoons finely shredded fresh green shiso leaves
1 full-size sheet toasted nori, briefly held over an open flame to recrisp, then snipped into 2- to 3-inch-long thin strips

Steps:

  • Put onion in a small bowl; add water to cover. Let soak for 10 minutes. Drain well; pat dry with a paper towel.
  • Prepare tofu: Open tofu and invert onto a plate. Use paper towel to blot away excess liquid. If using medium tofu, drain on lint-free towel or 2 stacked sheets of paper towel on a plate.
  • Cut medium or block tofu into 1-inch cubes or 1-inch-thick dominoes; arrange in a shallow bowl or individual dishes. (If using tofu pudding, scoop up large shards with a metal spoon, putting into shallow bowl or individual serving dishes.) Before serving, pour off any whey.
  • Drizzle with soy sauce. Top with green onion, ginger, and optional garnishes (or leave tofu naked and let diners choose their own toppings).

CHILLED TOFU, JAPANESE-STYLE



Chilled Tofu, Japanese-Style image

With this dish, you can orchestrate the flavor of each bite by choosing from a variety of savory condiments.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 17

2 packages (12 ounces) extra-firm silken tofu, liquid drained
1/4 cup mirin (rice wine), or sake
3 tablespoons natural soy sauce
1 tablespoon fresh ginger juice
1/2 teaspoon wasabi powder
Fresh cilantro, leaves whole
Crushed red pepper flakes
Cucumber, diced
Ginger, grated
Nori, toasted, cut into 1-inch-by-1/2-inch strips
Pea tendrils, torn into bite-size pieces
Radishes, sliced, cut into thin strips
Red chile peppers, thinly sliced
Scallion greens, thinly sliced
Sesame seeds, toasted
Snow peas, blanched, thinly sliced
Wasabi paste

Steps:

  • Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Repeat with second package of tofu for a total of 48 pieces. Place tofu in a serving bowl and nestle the bowl in a larger bowl filled with crushed ice. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  • Meanwhile, place dipping sauce ingredients in a small bowl and whisk until well blended; set aside.
  • Prepare 5 or more condiments and place each in a separate bowl or dish. Serve tofu family style in its chilled bowl with condiments, dipping sauce, and individual serving dishes.

Nutrition Facts : Calories 136 g, Fat 3 g, Protein 14 g

TOFU HIYAYAKKO



Tofu Hiyayakko image

This is one of the really traditional easy dishes in Japan. My dad likes it so much. We often eat this dish with the rice, miso soup, grilled fish and Japanese pickles in the morning.

Provided by kyoko

Categories     Side Dish

Time 10m

Yield 1

Number Of Ingredients 9

1 tablespoon soy sauce
1 teaspoon white sugar
½ teaspoon dashi granules
½ teaspoon water
¼ (12 ounce) package silken tofu
1 ½ teaspoons grated fresh ginger root
¼ teaspoon thinly sliced green onion
1 pinch bonito shavings (dry fish flakes)
1 pinch toasted sesame seeds

Steps:

  • Mix the soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves. Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. Drizzle the soy mixture on top, and sprinkle with sesame seeds.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 7.7 g, Fat 4.5 g, Fiber 0.6 g, Protein 8.8 g, SaturatedFat 0.7 g, Sodium 911.4 mg, Sugar 4.8 g

HIYAYAKO-CHILLED TOFU, TRADITIONAL STYLE



Hiyayako-Chilled Tofu, Traditional Style image

This dish is an easy summer favorite prepared with ingredients that every home in Japan has handy in the fridge and cupboard. You can pull it together in less than 10 minutes. Whenever I serve hiyayako to my American-born friends, the reaction is always the same: "Amazing!" The creamy tofu and aromatic, flavorful garnishes also pair beautifully with fruity sake or a chilled glass of white wine. Make sure you use soft "silken" tofu-the firmer varieties are only for cooking.

Yield serves 4

Number Of Ingredients 8

1 (14-ounce) package soft (silken) tofu, rinsed under cold water and patted dry
1 teaspoon grated ginger
1 scallion, both white and green parts, thinly sliced on an angle
2 obha leaves, halved and thinly sliced
1/4 cup finely shaved katsuobushi (dried bonito flakes)
Mitsuba leaves (optional)
Daikon sprouts (optional)
Japanese soy sauce

Steps:

  • Cut the tofu into quarters, then slice each quarter into 12 equal cubes, but hold them together to retain the original shape. Place each block of cubed tofu in a serving bowl and top with one-fourth of the ginger, scallion, obha leaves, and katsuobushi. Garnish with the mitsuba leaves and daikon sprouts, if desired. Serve with a small cup of soy sauce.

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