This simple cold dressed tofu dish is perfect for the warmer weather. Its simple preparation is perfect for appreciating the subtle, soy flavours and silky texture of good tofu.




Skill level

Average: 3.6 (16 votes)


  • 1 packet (300 g) silken tofu
  • 1 tsp grated ginger
  • 1 tbsp light soy sauce or tamari
  • 2 tbsp loosely packed bonito flakes
  • 1 tbsp finely sliced chives or very thin spring onions (scallions)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time 30 minutes

Remove excess liquid from the silken tofu by placing it in a bamboo basket and allowing the liquid to drain for 30 minutes. Alternatively, wrap the tofu in kitchen paper and place a light weight on top and allow it to press for 15-20 minutes.

Place the tofu on a serving plate and top with a mound of grated ginger, then dress with soy sauce or tamari. Scatter with chopped chives and bonito flakes and serve.