After ten days of travel, parties and dinners out with family and friends, I’m craving the gustatory equivalent of an all-white room. And so I woke up with cold tofu on my mind. Like the perfect white room, cold tofu shouldn’t be boring, but fresh, clean and bold in its details.
This is a super simple dish that sings. Every taste and texture is clean and clear–cold, custardy tofu and sharp, green ginger and scallions. The soy sauce–not too much or it will overwhelm the delicate tofu–pulls it all together. I eat it over warm rice to catch the soy and tender bits of tofu as they start to fall apart.
Cold Tofu with Green Onions and Ginger
1 package (12 oz) extra-firm silken (Japanese-style) tofu
3 scallions, thinly sliced on the diagonal
1-inch piece fresh ginger, peeled and grated
Take tofu out of the package and drain.
Cut the tofu in half and place each piece on a serving dish or over rice. Sprinkle with scallions and ginger. Drizzle a little soy over each and serve immediately.