Smoked tofu. It’s okay if you wrinkle your nose. If I wasn’t Japanese, I probably wouldn’t touch it either. I’m not a vegan, vegetarian, glucose-lactose-whatever free and eat rich, fatty foods – no problem. But just like smoked edamame I see smoked tofu in Japanese pubs and bars a lot.
When properly executed, the texture is a luxurious cream, the consistency reminiscent of a Brie. The flavor profile is versatile and pairs perfectly with a nutty miso or with the touch of heat from yuzu koshō. I can’t get enough of smoked tofu and I hope it’s a trend I start seeing abroad.
Yum. Love Japan so much.