Japanese Easy

Cold Marinated Tofu with Wakame and Kombu

Name: Cold Marinated Tofu with Wakame and Kombu
Prep time: PT25MINUTES
Total time: PT2HOURS40MINUTES
Yield: 4 servings
Cuisine: Japanese
Ingredients: 14 oz extra-firm tofu (cut into 1/2-inch cubes); to taste tsp salt; to taste tsp black pepper; 1 cup water (boiling); 1 tbsp vegetarian fish sauce; 1 tbsp mirin; 1 tsp sugar; 1 tbsp dried wakame; 1 piece kombu (about 2 inches); 1 tbsp rice vinegar; 1 sheet nori (shredded or cut into thin strips); 2 medium scallions (thinly sliced); to taste tsp toasted sesame oil

A refreshing, chilled tofu dish infused with umami-rich seaweed broth

japanesevegetarianvegandairy-freeno-cookquick

— (0 ratings)

⏱️ 2 hours 40 minutes Total Time

🍽️ 4 Serves

165 Calories

12g Protein

7g Carbs

10g Fat

Why This Recipe Works

Draining the tofu before marinating allows it to absorb the broth's deep ocean-like flavors more effectively. This chilled dish balances savory kombu and wakame with a hint of brightness from vinegar and mirin.

Instructions

Spread the tofu cubes over a paper towel–lined baking sheet and let them drain for 20 minutes. Gently press the tops with more paper towels to remove as much surface moisture as possible, then season the cubes with salt and pepper.

Combine the boiling water, fish sauce, mirin, sugar, wakame, and kombu in a heatproof bowl. Cover the bowl and let the mixture steep for 15 minutes, then strain the liquid through a fine-mesh strainer into a clean bowl, discarding the solids.

Add the seasoned tofu and vinegar to the strained broth. Cover and refrigerate for at least 2 hours, or up to 2 days, until the tofu is cold and has absorbed the savory marinade.

Use a slotted spoon to transfer the tofu to a serving platter. Top with the nori and scallions, then drizzle with sesame oil to taste and serve immediately while cold.