Dashi-Marinated Tofu
A chilled, savory tofu dish infused with umami-rich seaweeds and aromatics
Why This Recipe Works
This dish relies on a quick-steeped broth of seaweeds and mirin to infuse firm tofu with deep savory notes. It is an elegant, refreshing preparation that rewards the patience of a long, cold soak.
Instructions
Spread the tofu over a paper towel-lined baking sheet and let it drain for 20 minutes, then gently press dry with more paper towels. Season the cubes with salt and pepper.
Combine the boiling water, fish sauce, mirin, sugar, wakame, and kombu in a heatproof bowl. Cover and let the mixture steep for 15 minutes to extract the seaweed flavors, then strain the liquid through a fine-mesh strainer into a clean bowl and discard the solids.
Add the tofu and rice vinegar to the strained liquid, cover, and refrigerate for at least 2 hours or up to 2 days—the tofu needs time to absorb the brine thoroughly.
Use a slotted spoon to transfer the tofu to a serving platter, then top with the shredded nori and scallions. Finish with a light drizzle of sesame oil and serve cold.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The dashi marinade can be made up to 2 days in advance and stored in the refrigerator. Tofu can marinate in the dashi for up to 2 days.
