<Silken Tofu With Salted Plum Pickle Dressing>
Have you ever tasted salted plum pickle? It's salty and tart. Japanese loves to eat this with rice👰
This dressing is not only tart, but also aroma from sesame, sweetness from fish stock base, every components are nicely incorporated together and creates one big flavor!!
You can also make it vegan or vegetarian.
Enjoy the Japanese twist of tofu!
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<Yield> 4 servings
<Cook time> 6 mins
1 block of silky tofu（400g)
2 salted plum pickle
2 ½ tbsp of 2 times concentrated fish stock base(also known as Soba noodle dipping sauce)
1 piece of Myoga( Use ginger for substitution)
Bonito flakes (2.5g)
1 ½ tbsp of toasted sesame oil
Shiso basil( Use your favorite herb)
1: Cut tofu into 4 blocks and place them on a serving plate.
2 :Cut myoga finely.
2 :Deseed the salted plum and mush it with the knife until reaching puree kind of consistency. Combine plum and bonito flakes by chopping them.In a bowl, add finely chopped myoga, plum mixture, fish stock base and 1 tbsp of toasted sesame oil. Keep another 1/2tbsp of toasted sesame oil for a finishing touch.
3 :Top 2 on 1 equally divided.
4 :Drizzle 1/2tbsp of toasted sesame oil and shredded shiso leaf for a presentation. enjoy it!
・you can use firm tofu
・Arugula can be the substitution of shiso leaf
・If you are vegan, you can skip bonito flakes, also swap the fish stock base to kelp stock base.
Store it in a air-tight container in the fridge for 2 days