Raw tofu sliced super thinly, doused in warm, spicy Asian flavors is absolutely divine! A fresh basil leaf between each slice of tofu adds a pop of brightness and makes for a simple and beautiful presentation.
P.S. Tofurky lovers, please don’t take offense — it’s a personal thing. 😉
- ½ of a 1-pound block of extra firm tofu (see instruction no. 1)
- A few dozen small, fresh basil leaves, washed and dried
- 2 tablespoons grape seed oil
- 2 tablespoons plus 1 teaspoon sesame oil
- 2 teaspoons low sodium Tamari
- 1 tablespoon plus 1 teaspoon Mirin (sweet rice wine)
- ½ teaspoon freshly grated garlic (about 2 small garlic cloves)
- ½ teaspoon freshly grated ginger
- 2 finely chopped scallions, white portion only
- Remove the 1-pound block of tofu from its package and cut it in half, vertically. Put one half away for another time.
- Place a double layer of paper towels on a plate and place the tofu on top and then press all of its sides with another paper towel.
- Now lay 2 more paper towels on the counter and cut the tofu horizontally, into super thin slices, (About 1/16-inch thick), placing them in a single layer on one of the paper towels as you go.
- Once you've cut all of it, lay the second towel on top and very gently press down.
- Arrange the tofu slices on 4 appetizer plates, with a small basil leaf between them. Set aside.
- Add all of the remaining ingredients to small sauté pan and bring to a strong simmer. Then dividing it evenly, immediately pour it over the 4 portions of tofu slices, and serve. (You can also serve the sauce on the side and the tofu slices can be dipped into it.)
- Sprinkle the top with Togarashi.