Meatless Monday: Cold Tofu with Green Onions and Ginger



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

Soy sauce


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.

6 Comments on Meatless Monday: Cold Tofu with Green Onions and Ginger

  1. April
    May 9, 2011 at 8:08 am (10 years ago)

    This looks delicious and refreshing! I think I’ll try it tonight.

  2. applesandonions
    May 9, 2011 at 9:09 am (10 years ago)

    yum this looks perfect, slippery goodness. xo, LEH

  3. Julie and Lauren
    May 9, 2011 at 10:05 am (10 years ago)

    Delicious! Looks light yet satisfying! What a pretty presentation, too.

  4. Sarah
    May 10, 2011 at 8:31 am (10 years ago)

    Thanks, ladies! It was delish and took all of 5 minutes to make.

  5. Hm
    April 25, 2012 at 12:48 am (10 years ago)

    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.

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