Na-Omi Take Tofu
SKU:
My sister’s recipe using nametake mushrooms. Her given name is Naomi but we call her Omi (oh-me). Thus, Na-Omi Take Tofu was born. We like plays on words in any language.
A refreshing no-cooking-required meal, not even the microwave. Nametake mushrooms, fresh grated daikon, crispy nori, and green onions and tofu create a taste/texture balance that even the resident carnivores gobble up happily.
A refreshing no-cooking-required meal, not even the microwave. Nametake mushrooms, fresh grated daikon, crispy nori, and green onions and tofu create a taste/texture balance that even the resident carnivores gobble up happily.
Ingredients
1 block of firm tofu, drained and sliced into 2 thinner slabs
About 3-4 spoonfuls of fresh grated daikon, more like 4TB, same comment as above on spoons
A handful green onions, finely sliced, 2-3 stalks
2-3 spoon fulls of nametake mushrooms, about 2TB (I don't measure, but use the 'normal' spoon I eat cereal with)
A sprinkling of nori, cut into confetti strips or nori furikake
About 3-4 spoonfuls of fresh grated daikon, more like 4TB, same comment as above on spoons
A handful green onions, finely sliced, 2-3 stalks
2-3 spoon fulls of nametake mushrooms, about 2TB (I don't measure, but use the 'normal' spoon I eat cereal with)
A sprinkling of nori, cut into confetti strips or nori furikake
What To Do
Cut tofu into 2 thinner slabs, like slices of bread, and let it drain for 15-30 minutes. Meanwhile, cut the green onions and grate the daikon.
Gently blot the tofu pieces with a paper towel to get out a little more liquid. Put the tofu in a serving dish. If you have a tofu dish, this is ideal. If not, any flat serving dish will do just fine.
Slather a spoonful of nametake mushrooms over each piece of tofu, as if you were buttering toast. It doesn't need to cover the entire surface because it is a very concentrated flavor. Next layer the grated daikon and then sprinkle the green onions over that. Lastly, sprinkle nori strips or furikake.
Gently blot the tofu pieces with a paper towel to get out a little more liquid. Put the tofu in a serving dish. If you have a tofu dish, this is ideal. If not, any flat serving dish will do just fine.
Slather a spoonful of nametake mushrooms over each piece of tofu, as if you were buttering toast. It doesn't need to cover the entire surface because it is a very concentrated flavor. Next layer the grated daikon and then sprinkle the green onions over that. Lastly, sprinkle nori strips or furikake.
Notes
- This requires no kitchen appliances, just a knife and spoon.
- Nametake (nah-may-tah-‘kay)mushrooms are seasoned enoki mushrooms. It functions like furikake (foo rolling-r ree kah-keh), and comes in a jar. Japanese and most Asian grocery stores stock it, plus Safeway, depending on how broad the Asian food section is in your area.
- Daikon is a Japanese radish that looks like an oversized white carrot. You can find it in Asian grocery stores. Extra daikon (die-ko-n) can be pickled into namasu (nah-ma-sue) or takuwan (tah-koo-ahn), two forms of Japanese pickles.
- My sister's original version also adds a sprinkling hana katsuo (hah-na kah-tsoo-oh), the shaved bonito flakes that look like sawdust as a last topping. I left it out, because I feel like it makes it too salty, and adds an outlier texture.
