Healthy and Nourishing Chilled Tofu

Healthy and Nourishing Chilled Tofu

This chilled tofu dish is packed with the minerals that we often don't eat enough of, like calcium and magnesium! Plus, the protein and unsaturated fatty acids in this dish ward off summertime fatigue and aging.

Ingredients: 2 servings

Silken tofu (firm tofu is okay too)
2 blocks of 75 g each (or as much as you like)
1 pack (I used a medium-bean 40 g pack)
Cauldron-cooked shirasu (boiled and dried tiny sardines)
1 to 2 tablespoons
1 handful
Sesame oil
a small amount (about 1/2 to 1 teaspoon x 2)
Nori seaweed
to taste


1. Roughly chop up the kimchi.
2. Add natto which has been mixed with the sauce packet that comes with it to the mixture in 1, together with the shirasu. I use the natto pictured was cheap and the beans were nice and big - I recommend it!!
3. Rinse the chilled tofu lightly, cut into easy to eat pieces, and put on a serving plate.
4. Put the mixture from Step 2 on top of the tofu in Step 3, and drizzle with some sesame oil. Scatter some shredded nori seaweed on top and it's done.
5. Trivia: You can tell whether your whitebait fish are fresh by the way they curve up! Make sure to check them when you're buying them.

Story Behind this Recipe

On a TV program, I saw people from the Miura Peninsula, where shirasu baby sardines are made, make a tofu dish with natto and shirasu, so I adapted it to be more tasty and full of minerals, and uploaded the recipe here!!
This dish contains a lot of the minerals that we tend to be deficient in!