Although delicious at any time, chilled tofu makes an especially suitable starter in the heat of summer. Its delicate flavor and creamy texture are well accented by the aromatic shredded shiso leaves, nutty sesame seeds and the saltiness of soy sauce.
Ingredients: (Serves 4)
- 600 g/1 lb 5 oz block silken firm tofu, chilled
- 1 tablespoon finely grated fresh ginger and its juice
- 2 scallions (spring onions), thinly sliced
- 2 teaspoons white or black sesame seeds, toasted
- Finely shredded shiso leaves to garnish, optional
- Fine katsuobusie (bonito flakes) to garnish, optional
- Shoyu (Japanese soy sauce), for drizzling
- Sesame oil or chili sesame oil, for drizzling
Method:
Be very careful when working with the tofu – it is very soft and breaks easily. Cut the tofu into quarters, then put one piece of tofu in each of four small serving bowls.
Top each serving with a little grated fresh ginger and juice, some scallions and sesame seeds.
If you like, sprinkle the tofu with shredded shiso leaves and katsuobushi. Drizzle with a little soy sauce and sesame oil, then serve immediately.