Watch how to make it here
The ideal dish for those days when it’s hot outside or when you don’t feel like cooking. This curry natto cold tofu dish is high in protein, rich in probiotics, great for the skin and tastes amazing.
A few notes:
- Natto can be found at most Asian grocery stores in the frozen section. Most will include a seasoning and mustard packet. The seasoning typically includes fish that can be replaced with soy sauce for a vegan alternative.
- Silken tofu is best used to enjoy as cold tofu since it is soft to eat.
- The chili oil used in this recipe is from Momofuku Goods. However, Lao Gan Ma’s chili crisp would be an excellent alternative.
- Rice vinegar can be used as a substitute for Chinese black vinegar.
Curry Natto Cold Tofu
- 1 16oz box silken tofu
- 1 packet natto
- 1 tsp curry powder
- 1 tsp chili oil
- 1 tsp soy sauce
- 0.5 tsp Chinese black vinegar
- 1 tbsp Fukujinzuke (Japanese pickled radish)
- 1 tbsp green onions, sliced
- 1 serving cooked white rice
- Step 1 Remove tofu from the package and place the tofu on a plate. Open the natto packet, and discard the seasoning as it usually contains fish. There should be a small mustard packet inside. Add the mustard, curry powder, chili oil, soy sauce, and Chinese black vinegar to the natto. Use chopsticks or a fork to mix everything together for about 20 seconds.
- Step 2 Add the natto on top of the tofu. Garnish with the fukujinzuke and green onions and serve with rice. Enjoy!