Cold Tofu

This is a no-way-it-can-go-wrong quick dish I make frequently because my hamsters love to eat tofu, kekeke. I use only Japanese tofu (I got them from Isetan Shaw House or Meidi-ya in SG) because they are better, tastier & healthier. For some strange reason, although Japanese tofu is firm (it doesn’t break apart when you handle them), the texture when you bite into it is soft & creamy. So I think they are worth the price difference (about 4-6 times?) … and adding testimonials to this, my 2 partners-in-crime hamsters – ever the food critic – seems to prefer Japanese tofu too because they always finish the Japanese tofu but this is not always the case if I feed them local tofu. Talk about having an acute sense of taste, like Remy in Ratatouille (but used for eating and not cooking o_O”)

Next time, I’ll try making agedeshi tofu ;p

Cold Tofu

Ingredients
(Serves 2)

1 piece of Japanese tofu, 200g
1 tsp of soba/tempura sauce (or substitute with light soy sauce)
Spring onions, chopped
Bonito flakes

Directions
Steam tofu for 5 minutes [Note: Many types of Japanese tofu can be eaten raw - see package instructions, but I still prefer to steam them briefly.] Refrigerate till cold. Dilute 1 tsp of soba/tempura sauce with water to suit your taste & pour mixture over the tofu. Top the tofu with bonito flakes and chopped spring onions.

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Tagged as: bonito, soy sauce, spring onion, tofu