Sesame Tofu Tartare in Ponzu and Wasabi Sauce on Rice Crackers
Recipe and photo by Tami Ganeles Weiser
Prep Time: 30 minutes Cook Time: 0 minutes
This multi-textured hors d’oeuvre is sure to please everyone—vegetable lovers, omnivores, and carnivores, too. Allow time for the tartar to chill for at least 30 minutes.
½ teaspoon wasabi powder, optional
¼ cup ponzu sauce
1 tablespoon mirin
10 ounces firm tofu, drained and cut into ⅛-inch dice (about 1 cup)
1 (2-inch) piece ginger, peeled and grated (about 1 teaspoon)
2 tablespoons minced fresh cilantro leaves (from about ¼ bunch)
1 small carrot, peeled and cut into ⅛-inch dice (about 3 tablespoon)
2 scallions, white and green parts, minced (about 2 tablespoons)
2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds, black and white mixed
24 rice crackers, sesame preferred
1 (½-ounce) package dried seaweed snacks, cut into ¼-inch strips
- Combine the wasabi powder and ponzu sauce in a mixing bowl and whisk together until smooth. Add the mirin and whisk. Add the tofu and ginger and toss gently. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Shortly before serving, take the tofu out of the refrigerator. Drain and return to the the bowl. Add the cilantro, carrot, scallions, sesame oil, and sesame seeds.
- Spoon the mixture on crackers, garnish with seaweed strips, and serve immediately.