Japanese Cold Silken Tofu

De No Recipes · 10 min

Ingredientes

Preparación

1. Drain the silken tofu well and set it on a plate lined with several layers of paper towel.
2. Cut the tofu into 4 blocks.
3. Sprinkle 1/8 teaspoon salt evenly over the top of the tofu, cover, and chill in the refrigerator for at least 1 hour, or up to 12 hours.
4. Plate the cold tofu blocks and top them with 4 grams katsuobushi, 1 finely chopped scallion, and 10 grams grated ginger.
5. Serve 2 teaspoons soy sauce on the side for drizzling.

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