The Kitchen
Cold Tofu Recipe with Cucumber Vinegar
Serving cold tofu as a light side dish for a summer meal is a popular method for combatting the hot, humid weather in Japan. Here the cucumber vinegar is an especially refreshing and tasty dressing for the tofu, but also could be combined with lightly roasted sesame oil or fruity olive oil as a dressing for summer toma…
“This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking .”
This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in “This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”
Ingredients
- 2 small Japanese cucumbers (5¼ oz.)
- ¼ cup konbu dashi
- 2 tsp. shoyu
- 2 tsp. rice vinegar
- 10½ oz. silken tofu, cut into 4 squares
Step 1
- Finely grate the cucumber and scrape into a small bowl. Stir in the dashi, shoyu, and vinegar. Place each square of cold tofu on a small saucer and spoon the dressing onto the center of each square. Serve cold.
Key facts
- Who: PHOTOGRAPHY BY AYA BRACKETT · REPRODUCED BY PERMISSION OF · PHAIDON Serving
