"Cold や奴" is Japanese cold tofu and is a relatively traditional food in Japan.
Usually, bonito flowers, grated ginger, perilla filaments, and Japanese soy sauce are served on top of gelatinous nephrite-like tofu, which gives a classic Japanese flavor to tasteless tofu. It is very refreshing, healthy, simple, and rich in flavor, making it a refreshing dish for summer.
Our country's cold mix tofu will have a more prominent main flavor, such as salty and umami. And Japanese cold mix tofu, the length of the five flavors is balanced, and there is a rich sense of layer and balance in lightness.
:-D
【Raw Materials】
300g tofu, 1 tsp of white sesame seeds.
{Seasoning}- 1 tbsp soy sauce, 1/2 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp miso sauce or bean paste.
{Optional}-2 perilla leaves, tender ginger shreds, green onion, wood fish flowers.
【Directions】
01. There is a little trick, which is to remove the tofu from the refrigerator in advance to warm it.
*If the temperature is too low, the tofu will lose its umami taste.
*The moisture of the tofu can be gently wiped dry with kitchen paper towels.
02. Cut the tofu into chunks.
03. Mix the seasonings in a small bowl.
04. Drizzle on the tofu and sprinkle with white sesame seeds.
05.{Optional} Can be decorated with perilla leaf silk or shallot flowers, sprinkled with some fragrant pine and wooden fish flowers.
【TIPS】
01. Tofu contains a lot of water, even if you use kitchen paper towels to remove some, the salt in the soy sauce will still precipitate and dilute the soy sauce. Therefore, it is recommended to use soy sauce with a strong flavor, and Japanese soy sauce is the best.
02. Rice vinegar I use is sweet white glutinous rice vinegar, you can also use apple cider vinegar, white wine vinegar, or rice lin.
03. Tips for completely removing tofu: tear off the opening film inverted, cut the box diagonally first, and the tofu itself will fall off the box.