Cold Silken Tofu

Moto’s dad enjoys this almost every day in the summer with a cold beer as a starter. It is the dish that converted me to tofu.


  • 340g silken tofu
  • 2 spring onions, chopped
  • 1cm fresh ginger, peeled and grated
  • 1 tablespoon kaeshi


Cut the silken tofu into 3cm cubes. Sprinkle it with the spring onion and grated ginger. Pour kaeshi over the top and serve.