Cold Tofu 冷奴

Ingredients

• 300 g Silken or Firm Tofu (*1)
• 1 tbs soy sauce (*2)
• 0.5 tbs rice vinegar
• 1 tsp sesame seed oil
• 1/4 tsp tobanjan
• 1 tsp sesame seeds
• 2 shiso leaves
• 2 myoga (Japanese ginger)
• 2 tbsp finely chopped scallions
• 2 tbsp bonito flakes

Instructions

1. 1

   --- Prepare Tofu ---

2. 2

   Chill the tofu and take it out of the fridge just before starting cooking.

3. 3

   Wash and wrap the tofu with a kitchen paper towel.

4. 4

   --- Prepare Toppings ---

5. 5

   Slice shiso leaves, and myoga. Chop the scallions finely and set aside.

6. 6

   --- Serving Hiyayakko ---

7. 7

   Cut the tofu in half and place each on a separate serving plate.

8. 8

   Garnish with prepared toppings.

9. 9

   Mix soy sauce and mirin and pour over the chilled tofu and toppings.