Here is a good reason to have Ume-Pickled Fennel (“Breakaway Flavor Blasts”) sitting around. The pickling liquid makes superbly piquant and beautifully colored dressings that can be used for salads, grilled fish, and, in this case, tofu. The pinkish liquid and bright green salt over the white tofu look and taste fabulous together. Once you have the ingredients handy, this can be assembled in about one minute. It’s a beautiful starter to a meal. Try it with a dry rosé.
Ingredients
- 2 cups extra-soft tofu (“custard tofu”)
- ¼ cup liquid from Ume-Pickled Fennel
- Pinch of freshly ground black pepper
- Maccha Salt (“Breakaway Flavor Blasts”)
How to Make It
- Place ½ cup of the tofu in each of 4 bowls, spoon on the vinegar, dust with the pepper, and sprinkle on generous pinches of salt.