Finely chopped green onion （use thin green onions）
Walnuts （or toasted sesame seeds）
30 g (2 tablespoons if using sesame seeds）
Pure sesame oil
1.5 to 2 tablespoons
Wrap the tofu in paper towels and get rid of the excess water. Toast the walnuts lightly in a toaster oven, then chop up roughly. Drain the oil in the canned tuna.
Mix together all the ingredients in step 1, the finely shredded shio-kombu and chopped green onion while crumbling the tofu. Mix in the sesame oil, and it's done.
If you like it spicy, add ichimi or shichimi spice, wasabi or Japanese mustard! Zha cai Szechuan pickles, chirimen jako or semi-dried tiny sardines, mentaiko or spicy salt-cured pollack roe, takuan or yellow daikon radish pickles are great, too.
Besides green onions, shiso leaves and myoga ginger are recommended too!
Story Behind this Recipe
It's very trendy these days to eat cold tofu with salt and olive oil. I love it too, and so I tried using shio-kombu instead of salt, and sesame oil instead of olive oil. The fragrance and richness of the sesame oil makes it that much tastier!
Please adjust the amount of shio-kombu and sesame oil to taste. Delicious as a dip too.