Sesame Oil Flavored Tofu and Shio-Kombu

Name: Sesame Oil Flavored Tofu and Shio-Kombu
Yield: 2 servings
Cuisine: American
Ingredients: 1 block （300 grams） Tofu （firm tofu recommended）; 12 grams Shio-kombu; 1 can （80 grams） Canned tuna in oil; 4 tbsp Finely chopped green onion （use thin green onions）; 30 grams (2 tablespoons if using sesame seeds） Walnuts （or toasted sesame seeds）; 1 1/2 to 2 tablespoons Pure sesame oil

cookpad.japan @cookpad_jp

It's very trendy these days to eat cold tofu with salt and olive oil. I love it too, and so I tried using shio-kombu instead of salt, and sesame oil instead of olive oil. The fragrance and richness of the sesame oil makes it that much tastier!

Please adjust the amount of shio-kombu and sesame oil to taste. Delicious as a dip too. Recipe by Renbasu

cookpad.japan @cookpad_jp

Please adjust the amount of shio-kombu and sesame oil to taste. Delicious as a dip too. Recipe by Renbasu

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Ingredients

2 servings

1 block（300 grams） Tofu （firm tofu recommended）
12 gramsShio-kombu
1 can（80 grams） Canned tuna in oil
4 tbspFinely chopped green onion （use thin green onions）
30 grams(2 tablespoons if using sesame seeds） Walnuts （or toasted sesame seeds）
1 1/2to 2 tablespoons Pure sesame oil

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Steps

1

Wrap the tofu in paper towels and get rid of the excess water. Toast the walnuts lightly in a toaster oven, then chop up roughly. Drain the oil in the canned tuna.
2

Mix together all the ingredients in step 1, the finely shredded shio-kombu and chopped green onion while crumbling the tofu. Mix in the sesame oil, and it's done.
3

If you like it spicy, add ichimi or shichimi spice, wasabi or Japanese mustard! Zha cai Szechuan pickles, chirimen jako or semi-dried tiny sardines, mentaiko or spicy salt-cured pollack roe, takuan or yellow daikon radish pickles are great, too.
4

Besides green onions, shiso leaves and myoga ginger are recommended too!