Chilled Marinated Tofu is a delightful and refreshing appetizer or snack popular in Japan, especially during the hot summer months. The dish features raw tofu that is marinated in a flavorful and umami-rich broth, enhancing the tofu’s delicate sweet-soy flavor. The traditional marinade typically consists of soy sauce-infused dashi, a Japanese broth made from kombu seaweed and bonito flakes. In this recipe, we create a vegetarian version by using a combination of wakame seaweed, fish sauce substitute, mirin, and sugar to achieve a well-rounded and robust marinade. The addition of rice wine vinegar provides a harmonious balance to the overall taste. Garnished with crumbled nori seaweed, sliced scallions, and a drizzle of toasted sesame oil, this dish is a delightful sensory experience.
SERVES 4 TO 6
INGREDIENTS:
- 14 ounces firm tofu, halved lengthwise, then cut crosswise into ½-inch-thick squares
- Salt and pepper
- 2 cups boiling water
- ¼ cup fish sauce substitute
- ¼ cup mirin
- 4 teaspoons sugar
- ¼ ounce wakame seaweed
- ¼ ounce kombu seaweed
- 4 teaspoons rice vinegar
- 2 sheets toasted nori seaweed, crumbled
- 2 scallions, sliced thin on bias
- Toasted sesame oil
INSTRUCTIONS:
- Spread the tofu over a paper towel–lined baking sheet and let it drain for 20 minutes. Gently press the tofu dry with paper towels and season it with salt and pepper.
- In a bowl, combine the boiling water, fish sauce substitute, mirin, sugar, wakame, and kombu. Cover and let the mixture sit for 15 minutes. Strain the liquid through a fine-mesh strainer, discarding the solids, and then return the broth to the now-empty bowl.
- Add the tofu and rice vinegar to the broth, cover, and refrigerate until cool, for at least 2 hours or up to 2 days. To serve, use a slotted spoon to transfer the tofu to a platter. Top the tofu with crumbled nori and sliced scallions, and drizzle with toasted sesame oil to taste.
TIPS:
- Draining the Tofu: It is essential to drain the tofu to remove excess moisture, allowing it to better absorb the flavors of the marinade.
- Marinating Time: The longer the tofu marinates, the more intense the flavor will be. For optimal taste, marinate the tofu for at least 2 hours, or for even more depth of flavor, marinate it up to 2 days.
- Serving Suggestions: For added heat and complexity, sprinkle shichimi togarishi, a common Japanese spice mix, on top of the tofu before serving.
- Authenticity: Ensure you use a fish sauce substitute to maintain a vegetarian-friendly version of this dish.
Enjoy the cool and refreshing flavors of Chilled Marinated Tofu, a traditional Japanese dish perfect for beating the summer heat. The combination of tender tofu and the savory umami-rich marinade creates a harmonious and delightful dish that will be a hit at any gathering or as a light appetizer. Savor the subtle sweetness of the tofu, the robustness of the marinade, and the pleasant garnishes of nori and scallions. Whether served at a picnic, as part of a party spread, or enjoyed as a healthy snack, this Chilled Marinated Tofu will surely become a new favorite in your culinary repertoire.
