I went back and forth trying to decide whether I should blog about this. It's a simple and common side item in Japan, but I thought- why not? It'd be the perfect light accompaniment to an Asian dish. It is low-fat and packed with protein. This dish is best served cold. Having grown up in both the US and Japan from Japanese parents, I've grown up eating mainly Japanese dishes. This side item was a consistent fixture on our dinner table as it is easy, simple, yet tasty- and it can be served year-round. I hope you like it as much as our family did. Itadakimasu (Let's eat)!
Tofu- Firm or Extra-firm preferable (Reduced-fat tofu is fine)
3 Green onions, sliced thinly (white and 1/3 of dark green section)
1. Remove tofu from carton. Pat tofu dry with a paper towel.
2. Place the tofu on a cutting board. Using a long knife, cut the tofu horizontally.
3. Now cut the tofu into small bite-sized blocks.
4. Place tofu blocks on a plate. Garnish with green onions and fresh ginger.
5. Top with soy sauce.
1. Ginger- Having fresh ginger is a great option, but I prefer S&B Ginger. The ginger is fresh and stays fresh. It has a longer shelf life than fresh ginger (from the produce section), and keeps well in the fridge for months. I can buy this at my local grocery store in the Asian aisle, or at any Asian market. Whenever a recipe calls for fresh ginger, this is what I use.
2. Soy sauce- There are many brands of soy sauce, but our family strictly uses only 2 brands: Kikkoman or Yamasa. (Reduced-sodium in both brands are good choices too, and can be found in your grocery store's ethnic aisle or Asian market.)
3. Tofu- Any brand is fine, but getting firm or extra-firm is preferable. I usually get reduced-fat, extra-firm tofu. Tofu is made from soy beans and contains a good helping of protein.
4. This has nothing to do with the ingredients, but I wanted to show you my cute chopstick holders. My mom just arrived back from a trip to Japan and purchased these for me. How cute are they?