Recipe by: Sasha Rodriques

Source: Sasha Rodriques

Serves: 10


  • 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