This dish is another variation of chilled tofu, hiyayakko, a typical Japanese dish. Chilled Tofu with Umeboshi Paste is silken tofu with tangy & salty umeboshi paste on top. It's vegan, no added oil, super easy and quick to make with only 5 ingredients.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizers & Starters, Sides
Cuisine: Japanese, Japanese Inspired, Vegan
Servings: 2(appetizer size)
Author: Plant-Based Matters
Ingredients
1/2block (8 oz)silken tofu8 oz silken tofu, cut in half
1tspumeboshi paste [a paste of Japanese pickled plum](adjust to taste)
Place the tofu block (1/4 block per serving) in a small shallow bowl or plate. Top it with umeboshi paste, ginger, scallion, and toasted sesame seeds.
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!
Umeboshi paste is very salty and sour. Be careful with adding too much.