I know tofu gets a bad rap, but I rather enjoy it. It sops up flavours while cooking and can be molded into many different directions. One of my favourite kinds of tofu is silken tofu. I still remember the first time I tried it; my friend added it to an orzo soup simply because it was close to its best before date. The tofu was cut into small pieces and every time I ate a piece of tofu, I felt like I was eating from a cool cloud, a pillow of silkiness – in a good way! It was my first introduction to tofu and I was hooked. I started adding it to my soups, too, and cold noodle salads.
This is one of my favourite dishes, especially when enoki mushrooms are on sale, as the silky, melt-in-your-mouth tofu is paired with pale, tender, enoki mushrooms smothered in a delicate, subtle dashi broth flavoured with soy sauce, mirin and sake. It is a snap to put together but it is important to warm the tofu so that it is heated all the way through. This is simplicity at its finest, very much the quintessential trait of Japanese cuisine. Depending on the mushroom you choose, this dish vary from delicate as I described with the enoki mushrooms, to more robust with maitake mushrooms.
Enoki mushrooms are hands-down my favourite mushroom and here is another lovely summer dish for enoki mushrooms: Enoki somen.
It is my pleasure to join the Washoku Warriors this month, featuring our favourite dish from Washoku by Elizabeth Andoh (the original recipe is posted here). I am also submitting it for this month’s My Legume Love Affair, hosted by Simona at Briciole.