Watercress, shiso leaves, basil, cucumber, mizuna greens etc.
[Draining the tofu] Take the tofu out of the pack. Cover your hands in 1 teaspoon salt and hold the tofu, thoroughly coating it with the salt in your hands.
Wrap the tofu in 2 layers of thick kitchen paper, place it in a plastic container, and put the plastic container in the fridge Please turn the container over every now again and change the paper.
After 12-24 hours you should be left with dense, well-drained tofu It's like Japanese-style cheese.
[Serving] Give the tofu a quick rinse and pat away the moisture with kitchen paper Cut it into 1 cm slices and alternate it with 1 cm thick tomato slices on a plate as in the picture Season it how you like.
[How to eat] Try it with wasabi and soy sauce Or olive oil, salt, basil, and black pepper With Japanese dressing as well However you like.
Story Behind this Recipe
This is how I like to eat tofu It's cheap, healthy, and looks great! I highly recommend this dish.
I think the tofu tastes best when drained for 24 hours. I recommend preparing it at night, changing the paper the following morning, and then eating that evening. If you're strapped for time, you can drain it more quickly by placing a stone weight, plate, etc. on top. The tofu will get smaller when drained.