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.
xoxosl
Cold Tofu with Green Onions and Ginger
Ingredients
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
Soy sauce
Directions
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.
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April
This looks delicious and refreshing! I think I’ll try it tonight.
applesandonions
yum this looks perfect, slippery goodness. xo, LEH
Julie and Lauren
Delicious! Looks light yet satisfying! What a pretty presentation, too.
Sarah
Thanks, ladies! It was delish and took all of 5 minutes to make.
Hm
Maybe it’s a regional difference, but where I live in Japan, this dish is made with momen (cotton) tofu. It holds together better than kinu (silk) tofu when cold, in my experience, and I find that the ginger and soy sauce tend to stick more in the rough texture as opposed to slipping off of the smoothness of kinu tofu.