Chilled Marinated Tofu

Name: Chilled Marinated Tofu
Yield: Serves 4 to 6
Cuisine: Asia, Asian, Japanese
Ingredients: 14 ounces, firm tofu, halved lengthwise, then cut crosswise into ½-inch-thick squares; , Salt and pepper; 2 cups, boiling water; 1/4 cup, fish sauce substitute; 1/4 cup, mirin; 4 teaspoons, sugar; 1/4 ounce, wakame seaweed; 1/4 ounce, kombu seaweed; 4 teaspoons, rice vinegar; 2 sheets toasted, nori seaweed, crumbled; 2 , scallions, sliced thin on bias; , toasted sesame oil

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By Matthew Card

Pasta, Grains, Rice & Beans

To play up the delicate texture of raw tofu, we steep it in an intensely flavored salty, sweet, and savory marinade.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME40 minutes, plus 20 minutes draining and 2 hours cooling

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Marinated raw tofu, called hiyayakko or yakko-dofu, is served throughout Japan during the sticky summer months as a cool and refreshing appetizer or snack. In the best renditions, a flavorful marinade and a few choice garnishes amplify the ...

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