January 20, 2010
This is a cold dish, an appetizer. I normally use those tofu that comes in boxes. Normally we need to store those tofu in the fridge. If you like it cold, pour the sauce on the cold tofu (straight from the fridge) and serve or place in room temperature for about an hour or so before you add the sauce and serve.
(the quantity is just a guide, some prefer more wine etc)
3 table spoons of brown sugar
3 table spoons of sesame sauce (comes in bottle)
about 1 table spoon of Japanese vinegar (I used apple cider instead)
about 1 table spoon of light soya sauce
some sesame oil
a dash of wine or any liquor (optional) (I didn't use any)
Use a spoon and mix all the above. Mix it well and make sure no lumps. Taste it first, see if you would prefer more wine or sugar etc. Once you got the right taste, leave it aside. Cut tofu into small cubes. Drain all excess water that sips out from the tofu. That is why you would have to cut the tofu and let it sit there for awhile. Let those water sip out from the tofu.
Pour the sauce on the tofu. Cut some seaweed (those that children eat as snacks) into tiny stripes. Place it on top as decoration. You could also chop some spring onions and decorate it on top of the tofu or you can also replace it with fried garlic / shallot (till crispy).
I learned this from t.v and the chef did mentioned that in most Japanese restaurant, they do serve it like this. Try and see if you like it. My sons don't like it so much. My sister said it is nice. Happy trying and thanks for reading.
Labels: What's cooking