Tofu in Plum Sauce – 梅肉さっぱり冷奴

Tofu in Plum Sauce
梅肉さっぱり冷奴 Bainiku Sappari Hiyayakko 

Ingredients

• Kinugoshi tofu (絹ごし豆腐)  2 blocks
• Pickled plums (梅干し umeboshi)  8
• Chopped green onion  （刻みねぎ kizaminegi） As much as you like
• Sesame seeds (ごま goma)   As much as you like
• Chopped nori seaweed (刻みのり kizaminori)  As much as you like
• Sesame oil   （ごま油 goma abura） 4 teaspoons
• Lemon juice (レモン汁　remon jiru)    2 tablespoons
• Soy sauce (醤油　shōyū)  2 tablespoons
   

Instructions

1. Drain the tofu. De-seed the pickled plums.
2. Cut the tofu into edible sized portions. Put each piece of tofu on a plate and top it with the plum, onion, sesame seeds, and chopped nori seaweed.
3. Mix the lemon juice and the soy sauce together, and pour it over the tofu. You can also use Ponzu sauce (ポン酢)

 Serve it with rice and miso soup!

Related posts:

1. Impromptu Chef: Honey-Broiled Salmon
2. Sukiyaki – すき焼き
3. Miso Soup with Tofu, Wakame, and Eggplant – 豆腐とワカメ・なすの味噌汁