One-Bag Wakame Tofu Shiro-ae

Ingredients

• 180 g Firm tofu (板豆腐; the source also labels this as silken tofu in English)
• 3 g Dried wakame (Use dry; do not soak separately)
• 1 tbsp Japanese seasoning soy sauce (mentsuyu), 2× concentrated
• 1 tsp White sesame
• 1 tbsp Chili oil
• Chopped scallion (A small amount, for finishing)

Steps

1. 1

   Place the 180 g firm tofu in a sealable bag or container. Do not drain or press away its water.

2. 2

   Add the 3 g dried wakame directly to the tofu. Do not soak the wakame separately; it will absorb the tofu’s excess moisture.

3. 3

   Gently massage or knead the tofu and dried wakame together so they are mixed. Take care not to crush the tofu completely if you want to retain its texture.

4. 4

   Leave the mixture for about 10 minutes. During this time, the wakame will rehydrate and expand while absorbing the tofu’s excess water.

5. 5

   Serve the wakame tofu as is, or finish it with the mentsuyu, chili oil, white sesame, and chopped scallion according to the listed quantities.

Notes

The source presents the dish as a flexible preparation: it may be eaten with soy sauce alone, or topped with chili oil, sesame, scallions, and Japanese dipping sauce. The source does not specify refrigeration or storage instructions.

Nutrition per serving

• side dish
• Japanese
• no-cook
• quick
• vegetarian
• high-protein
• gluten-containing
• soy