Chilled Tofu with Crispy Toppings
Cold silky tofu dressed in a punchy dashi-soy sauce, topped with crispy garlic, scallions, and bonito flakes. A 10-minute Japanese summer dinner that tastes like a restaurant.
- Total time
- 10 min
- Servings
- 2
- Calories
- 185
- Protein
- 12g
Ingredients
- 14 oz silken tofu
- ¼ cup dashi broth (or water mixed with 0.5 tsp instant dashi powder)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 3 whole garlic cloves, minced (or 3 tbsp crispy garlic oil from a jar)
- 2 whole scallions, thinly sliced, plus bonito flakes for garnish
Instructions
- 1
If making fresh crispy garlic: heat 2 tbsp oil in a small skillet over medium-low, add minced garlic, and cook 2–3 minutes until golden and fragrant. Remove with a slotted spoon onto a paper towel.
- 2
Whisk together dashi, soy sauce, and mirin in a small bowl until sugar dissolves.
- 3
Gently slide the block of tofu onto a shallow serving bowl or plate.
- 4
Pour the dashi-soy sauce over the tofu, taking care not to break it.
- 5
Top with crispy garlic, sliced scallions, and a generous handful of bonito flakes. Serve immediately.
Tools you’ll need
- shallow serving bowl or plate
- small skillet (if making fresh crispy garlic)
- slotted spoon
- paper towels
- small mixing bowl
- whisk
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