Ingredients
2 packages (12 ounces) extra-firm silken tofu, liquid drained
1/4 cup mirin (rice wine), or sake
3 tablespoons natural soy sauce
1 tablespoon fresh ginger juice
1/2 teaspoon wasabi powder
Fresh cilantro, leaves whole
Crushed red pepper flakes
Cucumber, diced
Ginger, grated
Nori, toasted, cut into 1-inch-by-1/2-inch strips
Pea tendrils, torn into bite-size pieces
Radishes, sliced, cut into thin strips
Red chile peppers, thinly sliced
Scallion greens, thinly sliced
Sesame seeds, toasted
Snow peas, blanched, thinly sliced
Wasabi paste
Preparation
Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Repeat with second package of tofu for a total of 48 pieces. Place tofu in a serving bowl and nestle the bowl in a larger bowl filled with crushed ice. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Meanwhile, place dipping sauce ingredients in a small bowl and whisk until well blended; set aside.
Prepare 5 or more condiments and place each in a separate bowl or dish. Serve tofu family style in its chilled bowl with condiments, dipping sauce, and individual serving dishes.
