This is a simple and delicious summer tofu dish from Japan. The tofu is not heated in this recipe so you can really appreciate the subtle flavours of the tofu. Other ideas for toppings include, bonito flakes, shiso leaves and sesame seeds. A quick and tasty snack or appetiser.
- 1 packet soft or silken tofu (Kinu Goshi)
- 1 small piece ginger, grated
- 1 spring or green onion, chopped
- soy sauce, to taste
- ½ tsp sesame oil (optional)
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.
Cut the soft tofu into large pieces and garnish with the ginger, onion and soy sauce. This is best with tofu still warm from the factory!
Silken tofu is also great garnished with ponzu (a citrusy Japanese dressing).