This is not necessarily blog-worthy but good to have for our record. I had a this creamy tofu with intense soy bean flavor from Otokomae 男前豆腐. I modified toppings of this cold tofu dish so it would go well with red wine.
I served it on a bed of baby water cress.
Toppings included, sliced almond-stuffed green olive, “yukari” ゆかり(red-shiso flakes/salt), aonori 青のりwith our favorite Spanish olive oil and syrupy balsamic vinegar.
This dish went well with the red wine we were having. The watercress added a slight bitterness. The combination of Western and Japanese ingredients worked surprisingly well. This is certainly a variation of cold tofu toppings I should remember.