This is an easy mixed tofu dish, which you can easily modify. The acidity from the umeboshi helps recover from fatigue!! When you're tired of usual chilled tofu, or when you want another side dish, this could come in handy.
Horizontally cut the tofu into 3 slices, wrap with a paper towel, and drain excess water.
Mix the finely chopped umeboshi, mayonnaise, mirin, and bonito flakes in a bowl. Add tofu cut into 1 cm cubes, and toss.
Sprinkle sesame seeds (not listed) if you like, serve in a bowl, then it's done.
Mayonnaise and soy sauce dressing with green onions: 2 teaspoons of soy sauce, 1 teaspoon of sugar, and 2 tablespoons of mayonnaise.
Story Behind this Recipe
Drain excess water from the tofu first, cut into small pieces, then mix with the dressing. It prevents the dish from being watery. It also helps to improve the dish's appearance, and makes the dish absorb the flavor better.
Use your preferred amount of umeboshi. You can just top the mixed seasoning on the chilled tofu, instead of mixing it all together. You can make many variations by using nori-seaweed tsukudani (simmered in soy sauce), kimchi, spicy salted cod roe, takana pickles, shibazuke (pickled vegetables in salt and shiso leaves), nametake mushrooms, tuna and soy sauce, etc... as a dressing. It's also delicious to sprinkle garnishes, such as sesame seeds.