CHILLED TOFU, JAPANESE-STYLE

Chilled Tofu, Japanese-Style image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 17

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2 packages (12 ounces) extra-firm silken tofu, liquid drained
1/4 cup mirin (rice wine), or sake
3 tablespoons natural soy sauce
1 tablespoon fresh ginger juice
1/2 teaspoon wasabi powder
Fresh cilantro, leaves whole
Crushed red pepper flakes
Cucumber, diced
Ginger, grated
Nori, toasted, cut into 1-inch-by-1/2-inch strips
Pea tendrils, torn into bite-size pieces
Radishes, sliced, cut into thin strips
Red chile peppers, thinly sliced
Scallion greens, thinly sliced
Sesame seeds, toasted
Snow peas, blanched, thinly sliced
Wasabi paste

Steps:

Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Repeat with second package of tofu for a total of 48 pieces. Place tofu in a serving bowl and nestle the bowl in a larger bowl filled with crushed ice. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Meanwhile, place dipping sauce ingredients in a small bowl and whisk until well blended; set aside.
Prepare 5 or more condiments and place each in a separate bowl or dish. Serve tofu family style in its chilled bowl with condiments, dipping sauce, and individual serving dishes.

Nutrition Facts : Calories 136 g, Fat 3 g, Protein 14 g