Chilled tofu with soy sauce, ginger and katsuobushi

Chilled tofu with soy sauce, ginger and katsuobushi

Hiyayakko

By
From
JapanEasy
Serves
2-4
Photographer
Laura Edwards

This dish does not read like something I’d particularly enjoy: cold tofu, doused in soy sauce, garnished with spring onions (scallions), grated ginger and katsuobushi tuna flakes. And yet it is so much more than the sum of its parts: moreish and satisfying but also light as a feather. It’s lovely and refreshing in the summertime in particular, but really it’s a dish for all seasons, and it could not be simpler to prepare.

More an assembly job than an actual recipe, so very not difficult

Ingredients

Quantity Ingredient
1 block firm silken tofu
4 tablespoons soy sauce
3cm fresh ginger, peeled and finely grated
1 spring onion, finely sliced
small handful katsuobushi
pinch toasted sesame seeds

Method

  1. Cut the tofu into quarters, but keep it together for presentation. Place it in a shallow dish and pour over the soy sauce, then top with the ginger, spring onion, katsuobushi and sesame seeds.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again