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Iced tofu with tobiko

Jill Dupleix
Jill Dupleix

Iced tofu with tobiko

Iced tofu with tobiko

Ingredients

  • 250g silken tofu, well-chilled
  • 30g wasabi-flavoured tobiko or salmon roe
  • 2 tsp soy sauce
  • 2 tbsp extra virgin
  • olive oil
  • 6 perfect chives

Method

Drain the silken tofu and gently invert onto a flat plate. Cut into six identical cubes and transfer to six small chilled serving plates.

Carefully arrange the tobiko on top of each cube or, if using salmon roe, arrange in a single layer, using tweezers.

Lightly mix the soy and olive oil and spoon a trail around each cube.

Place a single chive across each one and serve.

Note

Tobiko is the Japanese word for flying fish roe. 

Main ingredient:
Tofu/Beancurd
Cuisine:
Japanese

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Jill Dupleix TOFU recipe images. Photographed by Marina Oliphant, September 3, 2012. Please contact Jill Dupleix or Caroline Velik for recipe titles. Food preparation and styling by Caroline Velik.

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