Recipe by: Sasha Rodriques
Source: Sasha Rodriques
- 4 blocks of silken tofu
- 16 Tbsp of katsuobushi (dried bonito flakes)
- 4 green onions
- 8 tsp of grated ginger
- 8 tbsp of shoyu (Japanese soya sauce)
- Cut chilled tofu into 4-6 bite-sized pieces.
- Top with grated ginger, finely-sliced green onions and katsuobushi (dried bonito flakes).
- Pour over sauce.
Download PDF here: Japanese Cold Tofu