Chilled Marinated Tofu
A refreshing Japanese appetizer with a deeply savory dashi-style marinade
Why This Recipe Works
This cooling staple relies on a savory seaweed-based marinade to amplify the delicate sweetness of the tofu. It is a perfect summer project that requires minimal active time to produce a robust, salty, and satisfying snack.
Instructions
Line a large plate with paper towels and arrange the tofu squares in a single layer. Season with salt and pepper and let them drain for 15 minutes to remove excess surface moisture.
Whisk the boiling water, fish sauce substitute, mirin, sugar, wakame, and kombu together in a medium heatproof bowl. Let the mixture steep for 15 minutes until the seaweed is hydrated and the broth is deeply aromatic.
Strain the liquid through a fine-mesh strainer into a clean bowl, discarding the seaweed solids. Stir in the rice vinegar to finish the marinade.
Place the drained tofu in a shallow dish or container and pour the marinade over the top. Cover and refrigerate for at least 1 hour until the tofu is thoroughly chilled and has absorbed the flavors of the dashi.
Transfer the tofu and a spoonful of the marinade to individual serving bowls. Garnish with crumbled nori, scallions, a drizzle of sesame oil, and shichimi togarashi. Serve cold while the tofu is refreshing and firm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in the marinade in an airtight container for up to 24 hours.
Can I make this ahead of time?
The tofu can be marinated up to 4 hours in advance, but it is best served the same day.
