Chilled Tofu with Okra and Umeboshi Pickled Plums

Name: Chilled Tofu with Okra and Umeboshi Pickled Plums
Yield: 3 servings
Cuisine: American
Ingredients: 1 to 2 blocks Tofu; 10 Okra; 2 Umeboshi (remove the pits and chop finely to a paste-like consistency); 2 to 4 grams Bonito flakes; 2 tbsp Ready-made dashi soup stock (if you don't have this use mentsuyu)

cookpad.japan @cookpad_jp

Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer.

Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. Recipe by aya2920

Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer.

cookpad.japan @cookpad_jp

Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer.

Saved

Ingredients

3 servings

1to 2 blocks Tofu
10Okra
2Umeboshi (remove the pits and chop finely to a paste-like consistency)
2to 4 grams Bonito flakes
2 tbspReady-made dashi soup stock (if you don't have this use mentsuyu)

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Steps

1

Massage the okra with a little salt to remove the bristles on the surface, wash off and slice into rounds.
2

Transfer to a sieve. In the meantime, boil about 400 ml of water (an approximate amount).
3

Pour boiling water over the okra in the sieve. Pour very slowly and in circular motion. Let the okra rest and drain until cooled.
4

Transfer to a bowl, mix together very well with the umeboshi paste and bonito flakes, and top on the tofu. It's also great with a little soy sauce drizzled on.