A silken tofu recipe with crunchy toppings is a delightful study in contrasts

I view this tofu recipe because the Japanese equal of the Caprese, with some apparent exceptions: It’s constructed utilizing a single block of silken tofu, which you will by no means have eaten in such a means, however belief me, you need to. You high it with a riot of herbs, aromatics, scallions, peanuts and high-quality soy sauce, serve it chilly, and let your visitors spoon their parts out, consuming it as an appetizer as is or maybe with rice as a fundamental course. The tofu is virtually puddinglike, and its delicate nutty taste and clean, creamy texture play off the crunchy, salty toppings.

In some Asian cuisines, silken tofu is served not as a block however out of a shallow bowl or a pot, and it’s typically made recent. I bear in mind the shock and delight the primary time I ate it this manner in Tokyo, the place for breakfast at a conventional ryokan, a little iron pot sat over a flame, and the server poured freshly made soy milk into it. The pot already contained a coagulant — in all probability gypsum — and after a jiffy beneath cowl, the lid was lifted, and I spooned into probably the most ethereal tofu I had ever eaten.

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You can do this at residence; Andrea Nguyen has a stunning recipe for it in her guide “Asian Tofu.”

But on any given weeknight, particularly in the summer time once I need one thing that doesn’t require any warmth in any respect, I riff on a recipe from Harumi Kurihara’s 2020 guide, “Harumi’s Japanese Kitchen.” I begin with store-bought silken tofu — I like to make use of the shelf-stable sort in aseptic packaging made by Mori-Nu — after which high it with what I’ve readily available. (This tofu has a barely complicated label, in that it’s labeled silken but additionally smooth, agency or further agency. Any of these will work for this recipe, however I desire the smooth, which is the creamiest.)

Kurihara calls it Gochiso-Dofu, or Decorated Tofu, which supplies you an concept of how delicately she assembles the toppings. She wraps a paper towel across the edges of the tofu, letting it lengthen a few inches above the floor (kind of like the way you make a paper collar for a souffle), after which after arranging the toppings, she removes the towel to show a completely clear edge. Then she fastidiously pours the darkish sauce alongside that edge, so it coats the perimeters of the tofu with out disrupting the toppings.

All due respect, however I don’t have time for that. Besides, I like the way it seems to be to let a number of the herbs, nuts and scallions tumble onto the serving dish, and to then flood it with the sauce, leaving the tofu’s off-white flesh clear in opposition to the black. This dish is all about distinction — darkish and lightweight, crunchy and creamy, intense and delicate — and don’t you need to present that off?

Gochiso-Dofu (Decorated Tofu)

Consider the tofu a clean canvas, and be happy to substitute your favourite nuts, seeds and herbs for those listed right here. If you’ve gotten a backyard, this is a nice use for herb or different plant blossoms. This is a great appetizer to serve 4, however you would additionally serve it as a fundamental course for 2, with rice. Use tamari in place of soy sauce to make the dish gluten-free.

Storage Notes: The tofu is at its greatest, to style and take a look at, when freshly made, however you possibly can refrigerate it for as much as 3 days.

Where to Buy: Mirin, Japanese candy rice cooking wine, might be discovered in well-stocked supermarkets or Asian markets.

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• One (12-ounce) bundle silken tofu, drained
• 1 tablespoon chopped recent mint, basil, shiso or a combination, plus small leaves for non-compulsory garnish
• 1 scallion, trimmed and thinly sliced
• 1 teaspoon finely chopped recent ginger
• 2 tablespoons chopped roasted, unsalted peanuts
• 1 teaspoon white and/or black sesame seeds
• Chive blossoms, for garnish (non-compulsory)
• 1/4 cup low-sodium soy sauce or tamari
• 2 tablespoons mirin

Place the tofu on a serving plate. If it was in a shelf-stable bundle and at room temperature, chill for not less than 1 hour and as much as 8 hours earlier than topping and serving.

Sprinkle the highest of the tofu with the chopped herbs and scallion, then with the ginger, peanuts and sesame seeds. Garnish with the small complete herb leaves and chive blossoms, if utilizing.

In a small measuring cup with a pourable spout, combine collectively the soy sauce or tamari and mirin. Pour the sauce across the tofu on the serving dish, and serve.

Per serving (1/2 cup tofu and toppings, 1 1/2 tablespoons sauce), primarily based on 4

Calories: 109; Total Fat: 5 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 536 mg; Carbohydrates: 11 g; Dietary Fiber: 1 g; Sugar: 4 g; Protein: 6 g

This evaluation is an estimate primarily based on accessible components and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

Adapted from “Harumi’s Japanese Kitchen” by Harumi Kurihara (Octopus Conran, 2020).

Tested by Joe Yonan; e-mail inquiries to [email protected].

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