Fresh cold tofu appetizer is an effortless dish which tastes superb. If you want a fancier presentation, all you have to do is slice the tofu in smaller portions and place them on soup spoons. Follow the same process and top them with shiso, spring onions and bonito flakes, but this time drizzle the soy sauce over the cold tofu.
I personally like this dish very cold, so it is a good idea to prepare it ahead of time. Just cover and refrigerate it.
4 shiso or basil leaves
1lb. silken tofu
2 spring onions, thinly sliced
1/4 cup dried bonito flakes
2 inch piece fresh ginger, grated
Soy sauce for serving
Place the silken tofu on a rack for 30 minutes to drain. Pat it dry with a paper towel to remove the extra moisture.
Shred the shisho leaves thinly or slice it using a knife. Next cut the tofu into 4 equal sized pieces and place them on a serving platter. Sprinkle shisho leaves, spring onions and bonito flakes over the tofu. Refrigerate it for 5 minutes. Place some grated ginger on the side and serve it with the soy sauce. Serve chilled.
Photo Courtesy Of: modomatic