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Here's what's for dinner tonight.

By G. Daniela Galarza

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Happy Monday, all. We're cruising through summer, windows down, sunglasses on. As the thermostat rises, I'm fully embracing recipes that don't require me to turn on my stove or oven. Recipes like this one, for Gochiso-Dofu, or decorated tofu. It's a Japanese dish that's ideal for hot days — or days when you don't have much time, but still want to put something flavorful and substantial on the dinner table.

A few weeks ago I wrote about my newfound love for tofu. It's true: I'm way late to the party! Food editor Joe Yonan has been enamored with the stuff for years, so it's no surprise that he brought this recipe for decorated tofu to The Post. If you're still not convinced that tofu belongs in your life, here's what Joe had to say:

"There's a glass-half-empty/glass-half-full way of looking at tofu. The former is that it's too bland to be interesting. The latter is that it's a versatile backdrop for powerful flavors.

"Consider this: Have you ever heard somebody say they find fresh mozzarella too bland and boring for a Caprese salad? On the contrary, it's celebrated as the soothing counterpoint to acidic tomatoes, grassy olive oil, peppery basil."

I've been setting aside my glass-half-empty tendencies lately and embracing a glass-half-full lifestyle. That block of tofu that I used to think was boring? It's a blank slate, baby!

For this dish, you'll unwrap a block of silken tofu, slippery and cool, set it on a plate and dress it with scallions, peanuts, soy sauce, herbs, ginger and sesame seeds. It takes minutes to go from bland to bold. You could serve this as an appetizer, or eat it for dinner atop a pile of hot rice, letting the tofu and its toppings slither between the grains in each bite.

Today's recipe

Photos by Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Gochiso-Dofu (Decorated Tofu)

Find substitution suggestions and other tips below the recipe.

Storage: The tofu is at its best when freshly made, but you can refrigerate it for up to 3 days.

To save or print this recipe, view it in our Recipe Finder here.

Servings: 2 to 4
Total time: 15 mins, plus chilling time if needed

Ingredients

One (12-ounce) package silken tofu, drained
1 tablespoon chopped fresh mint, basil, shiso or a mixture, plus small leaves for optional garnish
1 scallion, trimmed and thinly sliced
1 teaspoon finely chopped fresh ginger
2 tablespoons chopped roasted, unsalted peanuts
1 teaspoon white and/or black sesame seeds
Chive blossoms, for garnish (optional)
1/4 cup low-sodium soy sauce or tamari
2 tablespoons mirin

Steps

1. Place the tofu on a serving plate. If it was in a shelf-stable package and at room temperature, chill for at least 1 hour and up to 8 hours before topping and serving.

2. Sprinkle the top of the tofu with the chopped herbs and scallion, then with the ginger, peanuts and sesame seeds. Garnish with the small whole herb leaves and chive blossoms, if using.

3. In a small measuring cup with a pourable spout, mix together the soy sauce or tamari and mirin. Pour the sauce around the tofu on the serving dish, and serve.

Adapted from "Harumi's Japanese Kitchen" by Harumi Kurihara (Octopus Conran, 2020). Tested by Joe Yonan.

Nutrition information per serving: Calories: 109; Total Fat: 5 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 536 mg; Carbohydrates: 11 g; Dietary Fiber: 1 g; Sugar: 4 g; Protein: 6 g.

Substitution suggestions + other tips and ideas:

Can't eat traditional tofu? >> Try an alternative, like pumpkin seed tofu. These toppings would also make a nice marinate or dressing for poached or grilled chicken or fish.
No peanuts? >> How about cashews or sesame seeds?
I like this with a drizzle of chili oil on top, too.