Both recipes use silken tofu. This delicate tofu comes in a small plastic container. Remove the plastic cover and drain the tofu, then rinse by pouring a bit of fresh water over it and draining gently.
Cut the tofu into serving squares. Tofu is fairly tasteless, but soaks up flavour easily, so cut the squares small- about an inch or 2.
Cover with a few spoonfuls of sauce and serve cold. Refreshing on a summer’s day.
Japanese sauce:
What is simpler than pouring some tamari sauce (or a little soy sauce thinned with water) over the tofu and sprinkling with chopped green onion?
I was in a bar in Hiroshima and this was the complimentary snack. Better than peanuts!
Korean sauce:
Slightly more effort as you will need a pot and some heat.
Into a small pot:
½ cup tamari sauce (or ¼ cup soy sauce and ¼ cup water)
1 teaspoon honey
2 chopped cloves of garlic
Chili to taste
Optional: chopped green onion
Heat for a few moments, then spoon over cold silken tofu squares.
Another option- throw chopped firm tofu into the pot (or fry pan), heat in the sauce and stir.
