Let’s be honest, tofu gets a bad rap. For years, I was a skeptic, turned off by rubbery, bland imitations of meat that promised the world but delivered disappointment. My tofu-epiphany came when I finally tried it as it was meant to be enjoyed: cold, unpretentious, and impossibly creamy. This simple trio of appetizers celebrates tofu for what it is—a delicate, versatile canvas for incredible flavor. If you think you don’t like tofu, this recipe is here to change your mind. It’s a celebration of texture and taste, no frying required!
Ingredients
• Two 12 oz / 350 g blocks extra-firm tofu
• 4 tablespoons Amazu Sauce
• 1 tablespoon grated ginger
• 1 tablespoon grated daikon radish
• 2 tablespoons shredded carrot
• 4 tablespoons Vegetarian Eel Sauce
• 2 tablespoons fried onions
• 8 cherry tomatoes, halved
• 4 tablespoons Vegetarian Ponzu Sauce
• 1 green onion (scallion), finely sliced
Instructions
1. Have three small serving dishes with shallow sides ready.
2. Carefully cut each block of tofu into 6 even squares. Arrange four squares of tofu on each of the three serving dishes.
3. On the first dish, spoon the Amazu Sauce over the tofu. Add the ginger in a small mound on top, followed by the daikon. Arrange the shredded carrots around the base of the tofu.
4. On the second dish, generously drizzle the Vegetarian Eel Sauce over the tofu. Sprinkle the fried onions evenly on top for a crunchy finish.
5. For the third dish, arrange the halved cherry tomatoes over and around the tofu. Spoon the Vegetarian Ponzu Sauce over both the tomatoes and tofu, then sprinkle with finely sliced green onions.
6. Serve immediately to enjoy the contrast of cold tofu and fresh toppings.
Nutritional Information
• Prep Time: 10 minutesMakes 6 servings
• Per Serving (estimate): Calories: 155kcal | Protein: 10g | Fat: 9g | Carbohydrates: 8g
Pro Tips
• Use the absolute best quality extra-firm or silken tofu you can find. The brand and freshness make a huge difference in a raw preparation like this.
• For the most refreshing bite, ensure the tofu is thoroughly chilled before you begin slicing and assembling the dishes.
• To prevent the tofu from becoming watery, gently pat the blocks dry with a paper towel before cutting.
• Prepare all your toppings—grating, shredding, and slicing—before you cut the tofu so you can assemble and serve immediately.
FAQ
Q: Is this cold tofu recipe a good source of plant-based protein
A: Absolutely! Tofu is a complete protein, containing all nine essential amino acids. Each serving of this appetizer trio provides an estimated 10g of protein, making it a delicious and satisfying way to meet your protein needs on a vegetarian diet.
Q: Can I use silken tofu instead of extra-firm for this recipe
A: Yes, you can substitute silken tofu for an even creamier, more delicate texture. Handle it very gently as it is much more fragile than extra-firm tofu. Do not press silken tofu; simply drain the water carefully before serving for the best result.
Q: Where can I find vegetarian eel sauce or what can I substitute
A: Vegetarian eel sauce, typically made from soy sauce, mirin, and sugar, is available in the Asian food aisle of most large supermarkets or online. If you can’t find it, a simple substitute is to gently simmer equal parts soy sauce (or tamari) and maple syrup until it thickens slightly.
Q: How should I store leftover tofu appetizers
A: This dish is best enjoyed immediately to preserve the fresh textures. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Please note that the fried onions will likely lose their crispness.
