GOCHISO-DOFU (DECORATED TOFU)

Creamy, neutral silken tofu meets pungent, crunchy, colorful toppings in this take on a traditional Japanese no-cook dish that’s perfectly suited for warm weather. Consider the tofu a blank canvas, and feel free to substitute your favorite nuts, seeds and herbs for the ones listed here. If you have a garden, this is a great use for herb or other plant blossoms. This is a wonderful appetizer to serve four, but you could also serve it as a main course for two, with rice. Use tamari in place of soy sauce to make the dish gluten-free.

Storage Notes: The tofu is at its best, to taste and look at, when freshly made, but you can refrigerate it for up to 3 days.

Where to Buy: Mirin, Japanese sweet rice cooking wine, can be found in wellstocked supermarkets or Asian markets.

One (12-ounce) package silken tofu,

drained

1 tablespoon chopped fresh mint, basil, shiso or a mixture, plus small leaves for optional garnish

1 scallion, trimmed and thinly sliced 1 teaspoon finely chopped fresh ginger 2 tablespoons chopped roasted, unsalted

peanuts

1 teaspoon white and/or black sesame

seeds

Chive blossoms, for garnish (optional) ¼ cup low-sodium soy sauce or tamari 2 tablespoons mirin

Place the tofu on a serving plate. If it was in a shelf-stable package and at room temperature, chill for at least 1 hour and up to 8 hours before topping and serving.

Sprinkle the top of the tofu with the chopped herbs and scallion, then with the ginger, peanuts and sesame seeds. Garnish with the small whole herb leaves and chive blossoms, if using.

In a small measuring cup with a pourable spout, mix together the soy sauce or tamari and mirin. Pour the sauce around the tofu on the serving dish, and serve. Makes 2 to 4 servings.

Nutrition information per serving (1/2 cup tofu and toppings, 1 1/2 tablespoons sauce), based on 4: Calories: 109; Total Fat: 5 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 536 mg; Carbohydrates: 11 g; Dietary Fiber: 1 g; Sugar: 4 g; Protein: 6 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Harumi’s Japanese Kitchen” by Harumi Kurihara (Octopus Conran, 2020).

PHOTO BY TOM MCCORKLE FOR THE WASHINGTON POST.