Tofu with Ginger and Katsuobushi
Greg Dunmore
Rated 3.4 stars by 16 users
Servings
2
This is one of our favorite go-to dishes at home. It’s simple, deeply satisfying, and comes together in minutes. The key is starting with a tofu you truly enjoy. Once you have that, the ginger, katsuobushi, and soy sauce make it soar even more.
Ingredients
Directions
Wrap the tofu in a clean Sarashi Cotton Cloth (Japanese-style cheesecloth) and place on a plate or in a strainer to gently drain for 20 to 30 minutes.
Cut the tofu in half lengthwise, then make two crosswise cuts to create six equal-sized pieces. Carefully transfer the sliced block to a small serving plate, keeping the pieces as intact as possible.
Distribute the grated ginger evenly over the intact sliced tofu block, then top with a generous sprinkle of katsuobushi.
We love this dish with Yugeta Double Brewed Soy Sauce, but any of our soy sauces work beautifully.
To serve, you can dip each piece into soy sauce, like a piece of sushi, or drizzle soy sauce directly over the tofu. We tend to go the second route at home, adjusting the amount to taste. Start with a little and add more as you like to find your sweet spot.