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Tofu with Nira Pesto

Japanese

Nira - garlic chives, is the star of this fast simple recipe given by a writer enamored by The Artists Cookbook. "Serve on top of cubed cold tofu or delicious on steamed rice. Only good for same day. Enjoy! It's addicting," says author Gwendolyn Womack author of "The Memory Painter," about her favorite studio dish. Her solo recipe is adjusted here for two. For a larger party, this goes well with Soboro Don.
Ingredients
1 1/4 cup finely chopped Nira (garlic chives) - usually 1 bunch
3 tablespoons soy sauce
3 tablespoons dark sesame oil (highest quality)
1 block tofu, pressed and drained, cubed
optional:
2 cups steamed rice
Steps
1 In a small bowl mix soy sauce, sesame oil, and nira.

2 Press the chives into the sauce to thoroughly coat, then cover and let rest for 30 minutes.

3 Serve on cold tofu or steamed rice.


Yield
servings  use metric
original recipe yield: 4 Servings
Notes Cut the big block square of tofu into thin squares that will cover a large plate and put a heaping tsp on each square. You will have a little extra pesto left which I put out on the table to serve over steamed rice. (There won't be much juice running off btw which is why I call it Nira pesto.) - GW.

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