Na-Tofu Dip (Natto + Tofu)

Name: Na-Tofu Dip (Natto + Tofu)
Cuisine: American
Ingredients: 50 grams Natto (fermented soy beans); 200 grams Tofu; 1 tbsp Soy sauce; 1 tbsp Plum vinegar; 1 large Umeboshi; 1 Juice from grated ginger

cookpad.japan @cookpad_jp

I found out that tofu and natto can become something like cream cheese when I saw the recipe "Macrobiotic Recipe! When You Crave Cheese..."by Shihojo. As I'm impatient and want to eat it straight away, I put it in a blender.

This tastes quite salty. You can adjust the plum vinegar and soy sauce to your tastes. Recipe by Kepa-ru

cookpad.japan @cookpad_jp

This tastes quite salty. You can adjust the plum vinegar and soy sauce to your tastes. Recipe by Kepa-ru

Saved

Ingredients

50 gramsNatto (fermented soy beans)
200 gramsTofu
1 tbspSoy sauce
1 tbspPlum vinegar
☆If you don't have plum vinegar ↓
1 largeUmeboshi
☆If you have it↓
1Juice from grated ginger

Saved

Steps

1

Lightly drain the tofu (lightly press the tofu over a sieve) and blend all of the ingredients well in a mixer until soft.
2

Caution: The natto can get stuck on the blade and make it difficult to mix. Just keep an eye on it and occasionally mix it with a spatula.
3

It was also great using umeboshi instead of plum vinegar (the sour ones, not the sweet ones). The smell from the natto is better if you add the juice of grated ginger.