Chilled Tofu Japanese Style Recipes

CHILLED TOFU, JAPANESE-STYLE

With this dish, you can orchestrate the flavor of each bite by choosing from a variety of savory condiments.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 45m

Number Of Ingredients 17

Chilled Tofu, Japanese-Style image

Steps:

Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Repeat with second package of tofu for a total of 48 pieces. Place tofu in a serving bowl and nestle the bowl in a larger bowl filled with crushed ice. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Meanwhile, place dipping sauce ingredients in a small bowl and whisk until well blended; set aside.
Prepare 5 or more condiments and place each in a separate bowl or dish. Serve tofu family style in its chilled bowl with condiments, dipping sauce, and individual serving dishes.

Nutrition Facts : Calories 136 g, Fat 3 g, Protein 14 g

Ingredients

2 packages (12 ounces) extra-firm silken tofu, liquid drained
1/4 cup mirin (rice wine), or sake
3 tablespoons natural soy sauce
1 tablespoon fresh ginger juice
1/2 teaspoon wasabi powder
Fresh cilantro, leaves whole
Crushed red pepper flakes
Cucumber, diced
Ginger, grated
Nori, toasted, cut into 1-inch-by-1/2-inch strips
Pea tendrils, torn into bite-size pieces
Radishes, sliced, cut into thin strips
Red chile peppers, thinly sliced
Scallion greens, thinly sliced
Sesame seeds, toasted
Snow peas, blanched, thinly sliced
Wasabi paste

SILKEN TOFU WITH SPICY SOY DRESSING

This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Hetty McKinnon

Categories finger foods, vegetables

Time 5m

Yield 4 servings

Number Of Ingredients 10

Silken Tofu With Spicy Soy Dressing image

Steps:

Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.

Ingredients

1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon chile oil
2 teaspoons granulated sugar
1 tablespoon toasted white sesame seeds
1 scallion, green and white parts, finely sliced
2 (14-ounce) blocks silken tofu, cold
1 scallion, green and white parts, thinly sliced
Handful of cilantro leaves

JAPANESE CHILLED TOFU

Silken tofu is sometimes packaged in shelf-stable boxes, rather than refrigerated. Garnishes such as bonito flakes, shiso, and nori can be found at Asian supermarkets such as 99ranch.com.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 12m

Number Of Ingredients 7

Japanese Chilled Tofu image

Steps:

Put onion in a small bowl; add water to cover. Let soak for 10 minutes. Drain well; pat dry with a paper towel.
Prepare tofu: Open tofu and invert onto a plate. Use paper towel to blot away excess liquid. If using medium tofu, drain on lint-free towel or 2 stacked sheets of paper towel on a plate.
Cut medium or block tofu into 1-inch cubes or 1-inch-thick dominoes; arrange in a shallow bowl or individual dishes. (If using tofu pudding, scoop up large shards with a metal spoon, putting into shallow bowl or individual serving dishes.) Before serving, pour off any whey.
Drizzle with soy sauce. Top with green onion, ginger, and optional garnishes (or leave tofu naked and let diners choose their own toppings).

Ingredients

1 green onion, thinly cut crosswise and separated into thin rings (about 2 tablespoons plus 1 teaspoon)
1 pound silken tofu, medium tofu, or tofu pudding, chilled
1 tablespoon finely grated, peeled fresh ginger
Japanese soy sauce or seasoned soy concentrate
2 tablespoons dried bonito flakes (Katsuobushi)
2 tablespoons finely shredded fresh green shiso leaves
1 full-size sheet toasted nori, briefly held over an open flame to recrisp, then snipped into 2- to 3-inch-long thin strips

More about "chilled tofu japanese style recipes"

JAPANESE COLD TOFU (HIYAYAKKO) 冷奴 • JUST ONE COOKBOOK

Web Aug 17, 2011 14 oz soft/silken tofu (kinugoshi dofu) (1 pack, chilled) ¼ cup katsuobushi (dried bonito flakes) (4 Tbsp; skip for vegan/vegetarian) …
From justonecookbook.com
4.8/5 (34)
Total Time 5 mins
Category Appetizer
Calories 65 per serving

Drain the tofu for 10-15 minutes by wrapping a paper towel around or placing the tofu on a flat bamboo sieve over a plate. You do not need to press the tofu in this recipe as you want to retain some moisture in the tofu. Be gentle when handling since silken (soft) tofu is very fragile. Once the excess liquid is drained, cut it into 4-6 pieces.
Put each piece of tofu on a serving dish. Top the tofu with your favorite toppings. Before you bring it to the table, have a quick check at the dish. If you see any water being released from the tofu, gently tilt the plate and discard the water.

Chilled Tofu Japanese Style Recipes

CHILLED TOFU, JAPANESE-STYLE

With this dish, you can orchestrate the flavor of each bite by choosing from a variety of savory condiments.

SILKEN TOFU WITH SPICY SOY DRESSING

JAPANESE CHILLED TOFU

Silken tofu is sometimes packaged in shelf-stable boxes, rather than refrigerated. Garnishes such as bonito flakes, shiso, and nori can be found at Asian supermarkets such as 99ranch.com.

More about "chilled tofu japanese style recipes"

JAPANESE COLD TOFU (HIYAYAKKO) 冷奴 • JUST ONE COOKBOOK

CHILLED TOFU (HIYAYAKKO) 4 WAYS - RECIPETIN JAPAN

HIYAYAKKO (COLD TOFU SALAD) RECIPE – JAPANESE COOKING …

NO-COOK SUMMER DISH: HIYAYAKKO (JAPANESE COLD TOFU)

HIYAYAKKO - CHILLED TOFU WITH TOPPINGS (冷奴) | PICKLED PLUM

BEST JAPANESE TOFU RECIPES YOU'LL LOVE • JUST ONE …

8 WAYS TO ENJOY HIYAYAKKO (JAPANESE CHILLED TOFU) - CHEF …

HIYAYAKKO - JAPANESE COLD TOFU RECIPE | WANDERCOOKS

15 JAPANESE TOFU BURGER RECIPE - SELECTED RECIPES

JAPANESE SILKEN TOFU – HIYAYAKKO (VEGAN, 10 MINS)

HIYAYAKKO - CHILLED TOFU RECIPE - COOKING JAPANESE RECIPE

YUDOFU JAPANESE SIMPLE HOT TOFU RECIPE | WANDERCOOKS

37 RECIPES TO REINVIGORATE YOUR LOVE FOR TOFU - EPICURIOUS

HIYAYAKKO (冷や奴) COLD TOFU - CHOPSTICK CHRONICLES

SPICY COLD TOFU: 5 MINUTE RECIPE - THE WOKS OF LIFE

10 BEST JAPANESE TOFU RECIPES THAT ARE EASY AND HEALTHY

HIYAYAKKO (JAPANESE COLD TOFU) RECIPE | SIDECHEF

RECIPE - MABO TOFU MAZEMEN — SUN NOODLE

JAPANESE TOFU RECIPES | 7 DELICIOUS WAYS TO ENJOY COLD TOFU

You'll also love

Related Search