茶豆腐
Cha dōfu
Tea Tofu
English Interpretation
Pass tofu through a sieve and combine with strongly whisked matcha. Grind and mix well, then steam in a steamer. Let cool, cut into pieces, and serve with a light dashi poured over.
原文 · Original (1782)
豆腐を裏漉しにし、濃き抹茶を点てて合はすべし。よく摺り混ぜ、蒸し器にて蒸すべし。冷ましてから切り分け、薄き出汁を掛けて出すべし。
Transliteration
Tōfu wo uragoshi ni shi, koki matcha wo tatete awasu beshi. Yoku suri-maze, mushiki nite musu beshi. Samashite kara kiri-wake, usuki dashi wo kakete dasu beshi.
Notes & Annotations
Cha (茶) means tea. The incorporation of matcha into savory dishes is a hallmark of refined Kyoto cuisine, and tea tofu remains a specialty of certain Kyoto tofu shops today.
English Recipe
Ingredients
-
silken tofu 豆腐 1 block (350 g)一丁 Sieved smooth
-
matcha powder 抹茶 2 teaspoonsGood quality ceremonial grade
-
light dashi 出汁 200 mlFor serving broth
Method
Serves 3–4
1. Press silken tofu and push through a fine sieve until smooth.
2. Whisk 2 teaspoons matcha with 1 tablespoon hot water to form a thick paste.
3. Fold the matcha paste into the sieved tofu. Mix thoroughly — the colour should be an even pale green.
4. Pour into a lightly oiled container or mold. Steam for 20 minutes over medium heat until set.
5. Cool completely, then cut into elegant rectangles or diamonds.
6. Serve at room temperature or chilled with a light dashi broth (seasoned with a drop of light soy and mirin) poured around.
Tea tofu remains a speciality of Kyoto tofu shops. The matcha adds colour, a gentle bitterness, and the unmistakable fragrance of the tea ceremony to a tofu preparation.
1. Press silken tofu and push through a fine sieve until smooth.
2. Whisk 2 teaspoons matcha with 1 tablespoon hot water to form a thick paste.
3. Fold the matcha paste into the sieved tofu. Mix thoroughly — the colour should be an even pale green.
4. Pour into a lightly oiled container or mold. Steam for 20 minutes over medium heat until set.
5. Cool completely, then cut into elegant rectangles or diamonds.
6. Serve at room temperature or chilled with a light dashi broth (seasoned with a drop of light soy and mirin) poured around.
Tea tofu remains a speciality of Kyoto tofu shops. The matcha adds colour, a gentle bitterness, and the unmistakable fragrance of the tea ceremony to a tofu preparation.