Creamy, impartial silken tofu meets pungent, crunchy, colourful toppings on this tackle a standard Japanese no-cook dish that’s completely suited to heat climate. Contemplate the tofu a clean canvas, and be at liberty to substitute your favourite nuts, seeds and herbs for those listed right here. You probably have a backyard, this can be a nice use for herb or different plant blossoms. This can be a fantastic appetizer to serve 4, however you may additionally serve it as a foremost course for 2, with rice. Use tamari rather than soy sauce to make the dish gluten-free.
Complete time: 15 minutes, plus chilling time if wanted
Storage Notes: The tofu is at its greatest, to style and have a look at, when freshly made, however you may refrigerate it for as much as 3 days.
The place to Purchase: Mirin, Japanese candy rice cooking wine, could be present in well-stocked supermarkets or Asian markets.
Servings:
2 – 4
Examined measurement: 2-4 servings
Substances
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One (12-ounce) bundle silken tofu, drained
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1 tablespoon chopped recent mint, basil, shiso or a combination, plus small leaves for optionally available garnish
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1 scallion, trimmed and thinly sliced
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1 teaspoon finely chopped recent ginger
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2 tablespoons chopped roasted, unsalted peanuts
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1 teaspoon white and/or black sesame seeds
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Chive blossoms, for garnish (optionally available)
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1/4 cup low-sodium soy sauce or tamari
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2 tablespoons mirin
Instructions
Place the tofu on a serving plate. If it was in a shelf-stable bundle and at room temperature, chill for at the least 1 hour and as much as 8 hours earlier than topping and serving.
Rigorously 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. Rigorously pour the sauce little by little on the sting of the tofu so it doesn’t disturb the toppings, and serve.
Recipe Supply
Tailored from “Harumi’s Japanese Kitchen” by Harumi Kurihara (Octopus Conran, 2020).
Examined by Joe Yonan.
E mail inquiries to the Meals Part at meals@washpost.com.
