Chef Kuniko Yagi dresses silky, soft tofu with a quick and intensely flavorful mix of soy, fresh ginger and toasted sesame oil.
Slideshow: How to Make Tofu
1 tablespoon soy sauce
1/2 tablespoon finely grated peeled fresh ginger
1 teaspoon toasted sesame oil
One 12-ounce package silken firm tofu, drained and cut into 4 equal pieces
Thinly sliced scallion, white sesame seeds and togarashi, for garnish
How to Make It
In a small bowl, whisk the soy sauce with the ginger and oil; season with salt. In a medium saucepan of gently simmering water, heat the tofu just until warmed through, about 5 minutes. Using a slotted spoon, transfer the tofu to paper towels to drain briefly. Arrange the tofu on serving plates and drizzle with the soy-ginger sauce. Garnish with sliced scallion, sesame seeds and togarashi.
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