Chilled “Agedashi” Tofu

May 16, 2013

My 2-year-old son is a tofu-eating machine. He can’t get enough of the stuff, to the point that I have to cut him off just to vary his diet and protein sources. No lie.

It’s pretty cute to see him at the grocery store, pointing excitedly at the cartons of tofu in the refrigerated section and yelling, “Tofuuuuuuu! I want tofuuuuu!” On days when he’s acting especially adorable, I sit him up on our kitchen counter, open up a carton and hand him a spoon. What can I say? The boy’s a purist.

Tonight I wanted to create something that would satisfy his (our!) love for simple, unadulterated tofu, while also feeling elegant and somewhat special. I used to love to order Agedashi Tofu at Japanese restaurants. The crisp fried skin bursting open to reveal piping hot tofu in the center. Yum! But as a vegan, the dashi broth in Japanese restaurants is often derived from fish, and the batter can sometimes contain eggs. Not to mention, I’m trying to lay off the fried foods in general these days. Aren’t we all fighting that uphill battle?

So this dish is the perfect way to achieve the elegant, delicate flavors of Agedashi Tofu without the frying or the fish. Not to mention it looks beautiful on the table and only takes 5 minutes to prepare! My kids slurped it up in no time and my little guy actually cried (not whined, CRIED) when it was gone. But that pretty much happens with anytime the tofu runs out. ; )

Here’s what it takes to throw together this refreshingly light dish:

• 1 carton of chilled silken tofu, drained and cut into large cubes
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp fresh, minced ginger
• sprinkling of black and white sesame seeds
• roasted seaweed, cut into small strips

Place the cubes of tofu onto the serving platter. In a small saucepan, whisk the soy sauce, mirin and ginger until simmering. Remove from heat and pour over the tofu right before serving. You want your family or guests to experience the chill of the tofu with the warmth of the sauce so do hold off on pouring the sauce until you’re ready to serve. Sprinkle the black and white sesame seeds on top, followed by the seaweed. I like using the roasted seaweed because of the crunch and because we always have packs of them in the house that the kids like to snack on. But feel free to use strips of sushi nori if you’d like. That would be just as lovely.

Present the dish family-style with a big serving spoon and enjoy.

Happy eating!

Post navigation

← No-Bake Almond Butter Pie

Sugar-Free Banana Zucchini Muffins →