Yamitsuki Tofu (Addictive Tofu)

Enjoy tofu with an addictive flavor twist! Yamitsuki Tofu is a dish that lets you savor its rich flavor without overpowering the tofu's natural taste. It is incredibly easy to make and surprisingly delicious—perfect for adding variety to your meals or serving as a tasty snack to pair with drinks.

Yamitsuki Tofu is a simple dish made by tossing tofu with grated garlic, chicken bouillon powder, salt, and sesame oil. The word "Yamitsuki" means addictive, and in the context of food, it refers to something so delicious that you can't stop eating it.

Inspired by the huge popularity of my Yamitsuki Cabbage recipe on my blog, I started wondering if I could create something with a similar flavor profile using a different main ingredient. This recipe is the result.

After experimenting with various combinations, I found that tofu pairs exceptionally well with this addictive seasoning. I'm honestly amazed at how flavorful and delicious tofu can be, considering it typically has a mild taste.

What makes this dish even better is that it is not just incredibly tasty—it is also easy to make and packed with nutritional benefits. Aside from draining the tofu, the actual cooking time takes only a few minutes, and you can get a healthy dose of plant-based protein from the tofu.

Once you try it, I’m sure you will want to make it again right away. Bring this crave-worthy flavor into your kitchen—you won’t regret it!

One appealing aspect of this dish is that you can vary the texture depending on the type of tofu you use.

If you use silken tofu, it tends to lose its shape when tossed with the seasonings, but it provides a smoother texture. On the other hand, using firm (momen) tofu helps the pieces hold their shape better, giving the dish a more substantial texture.

Which texture is better ultimately comes down to personal preference. In the recipe photos, I used firm tofu because it is visually more appealing. Both options are delicious, so feel free to choose whichever you prefer.

Before using tofu, it is best to drain it properly. If you don't, the tofu will gradually release moisture, which can make the dish watery over time. Draining helps concentrate the flavor of the dish.

For yamitsuki tofu, either of the following methods works well:

• Place a weight on top of the tofu and let it sit for about 30 minutes.
• Wrap the tofu in paper towels and let it sit for about 1 hour.

While there are other methods for draining tofu, such as boiling or microwaving, it is recommended to avoid those that involve heat, as this dish is served cold. If draining the tofu feels like too much trouble, you can skip it—but in that case, make sure to enjoy the dish immediately after preparing it.

Yamitsuki tofu is a dish that you can make with just tofu and seasonings, but on their own, these ingredients might lack texture. To add a bit of textural variety, I highly recommend incorporating something with a contrasting texture.

In Japan, it is common to use naganegi (Japanese leeks) for this purpose. Try chopping them finely. Not only do they enhance the texture, but they also bring a subtle flavor and a pop of color to the dish.

That said, I know that naganegi might be hard to find depending on where you live. If that’s the case, try using red onions or sweet onions instead. They also work well to provide a nice textural contrast.

Adding an ingredient like this can really transform the overall impression of the dish, so I highly encourage you to include it.

Ingredients

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Instructions

🕒 Total: 33 mins mins

Step 1
Place a weight on top of the tofu and let it sit for about 30 minutes to draw out any excess moisture. After draining, tear it into bite-sized pieces by hand or cut it with a knife, then place the pieces in a bowl.

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Step 2
Finely chop the red onion (or sweet onion or Japanese leek) and add it to the bowl. Add grated garlic, chicken bouillon powder, salt, and sesame oil, then gently mix everything together, being careful not to break the tofu too much.

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To store

You can store it in the refrigerator for up to 2 days.