Ingredients Jump to Instructions ↓

  1. 1 package silken tofu (soft)

  2. 1/2 pound mung bean sprouts

  3. 1/2 pound mushrooms (button/ portabello/ straw)

  4. 1 sweet onion, chopped

  5. 5 green onions with healthy-looking green tops (not wilted)

  6. 2 cups shredded nappa cabbage

  7. Teriyaki-base marinade sauce or use soy sauce, sugar, rice vinegar and toasted sesame seed

  8. Oil to taste

  9. 8 cups cooked rice (preferably short-grain like sushi rice)

Instructions Jump to Ingredients ↑

  1. I read in a book devoted to the art of tofu-making that in areas of Japan that have a real winter (i.e.. Hokkaido), tofu would be set outside to freeze overnight. It inspired the aforementioned recipe.

  2. Throw the tofu, still in its original store-bought container, in the freezer and allow to freeze overnight… or when you need it. Allow to thaw completely. The freezing process changes the texture to a more chewy texture without sacrificing flavor. Squeeze the water out – - can be done by setting a weight on top of it. The result is tofu that looks like Swiss cheese. Cube into 1/2″ blocks and toss into a ziplock bag with the marinade. This form of tofu absorbs any marinade far better than just ordinary tofu


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