Snazzy Dressed Tofu
This sumptuous treat — chilled tofu set on a shiso leaf and dressed with soy sauce, sesame oil, scallions, ginger and katsuobushi (shaved bonito) can be whipped together in a flash. Adapted from Gohan: Everyday Japanese Cooking by Emiko Davies, it is inspired by the way Davies’ obaachan (grandmother) used to prepare it for her.
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Shiso leaves can usually be found in well stocked Japanese markets. Don’t fret if you can’t get your hands on them; the dish is pretty delightful even without it. Enjoy it as a starter, a snack or a light lunch.
Davies doesn’t specify how firm the tofu should be. I love it best with silken or soft tofu. (Note: We find that the fine Microplane grater I usually use for things like lemon zest and parmesan is too fine for this; we use one that’s a wee bit coarser. Or if you have a Japanese ginger/wasabi grater, that’s perfect.)
Serves 1.
Ingredients
1 shiso leaf (optional)
1 block of tofu (preferably soft or silken), about 120 grams (4 1/2 ounces)
1 thumb-size piece of ginger, peeled and finely grated
1 scallion, thinly sliced (both white and green parts)
1 heaping tablespoon katsuobushi (bonito flakes)
1 teaspoon soy sauce
1/2 teaspoon sesame oil
Instructions
1. Place the shiso leaf (if using) on a small dish. Use a clean, lint-free dish towel to pat the tofu dry, then place it atop the shiso leaf. (If you’re not using shiso, place the tofu directly on the dish.)
2. Place the ginger on top of the tofu, and scatter the scallions over, along with most of the katsuobushi. Drizzle the soy sauce and sesame oil over all, then top with the remaining katsuobushi and serve.
Snazzy Dressed Tofu
Ingredients
- 1 shiso leaf (optional)
- 1 block of tofu (preferably soft or silken), about 120 grams (4 1/2 ounces)
- 1 thumb-size piece of ginger, peeled and finely grated
- 1 scallion, thinly sliced (both white and green parts)
- 1 heaping tablespoon katsuobushi (bonito flakes)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
Instructions
- Place the shiso leaf (if using) on a small dish. Use a clean, lint-free dish towel to pat the tofu dry, then place it atop the shiso leaf. (If you’re not using shiso, place the tofu directly on the dish.)
- Place the ginger on top of the tofu, and scatter the scallions over, along with most of the katsuobushi. Drizzle the soy sauce and sesame oil over all, then top with the remaining katsuobushi and serve.
