Chilled Tofu with Natto is an arrangement of a typical Japanese dish, hiyayakko (chilled tofu) with natto. It's a perfect dish to serve for a hot summer! It's vegan with no-added oil, ready to serve in 10 minutes or less.
1/2block (8 oz)silken tofu or firm tofucut in half
4tbspnatto(Japanese fermented soybeans)
1tspsoy sauce(more for serving)
1scallionfinely chopped
1-inchginger knobgrated
Instructions
Place the tofu block (1/4 block per serving) in a small shallow bowl or plate. Set aside.
In a small bowl, add natto, soy sauce, and a half of the scallion (save the other half for serving.) Use chopsticks and mix in a circular motion until natto is stringy and slightly foamy. Set aside.
To serve, top the tofu block with natto, the remaining scallions, and ginger. Drizzle a little more soy sauce over the tofu for the finishing touch.
Notes
You can save the remaining tofu (the other half of tofu block) in water. Place the tofu in container, cover with purified water, then keep in the fridge for 2-3 days. Make sure to change water every day or it will spoil quickly!
Instead of soy sauce, try ponzu sauce for citrusy, tangy accent to the taste.
As an alternative to ginger, try Japanese yellow mustard or wasabi instead.