Japanese Food Recipes - Japanese Fresh Cold Tofu
Appetizer Recipe
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
Method:
Stack shiso leaves and cut
into shreds lengthwise, about 3-mm (1/8-in) thick.
Cut tofu into 4
equal pieces and place in a serving platter.
Pour soy sauce
into small bowl for dipping.
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.