Tofu and Custard Recipes - Fresh Cold Tofu Appetizer

Ingredients

• 4 shiso leaves, stems removed and discarded

• 500 g (1lb) silken tofu, drained on rack for 30 minutes or patted dry with paper toweling to remove moisture

• 2 tablespoons soy sauce

• 2 spring onions, thinly sliced

• 20 g (1/4 cup) dried bonito flakes

• 5 cm (2 in) fresh ginger, grated

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Method:

1. Stack shiso leaves and cut into shreds lengthwise, about 3-mm (1/8-in) thick.

2. Cut tofu into 4 equal pieces and place in a serving platter.

3. Pour soy sauce into small bowl for dipping.

4. Sprinkle shiso leaves, spring onions, and dried bonito flakes over the tofu. Place a small mound of ginger on the side, and serve immediately with the dipping sauce.