TOFU TARTARE

Written By Henry Sugar

If you know you know.

This recipe evolved over three or four years before making it onto the restaurant menu when Henry Sugar opened in 2016.

It was illegitimately conceived 15 years ago when I ate a dish in Japan at an Izakaya on the top floor of a slightly seedy multi floored building in the middle of Tokyo.. While the exact details of the dish are a bit hazy I remember the harmony of the combination of flavors clearly.. 

I remember the avocado, shiso, some acid that may have been yuzu as well as some silken tofu.

Here is the magic sauce that ties it all together.

  • 60 yuzu 

  • 120 soy 

  • 38 sesame oil 

  • 8 Dijon

  • Xanthan about 0.4 


Mix all ingredients except xanthan.


Blend with a stick blender and dump in the gum while it’s going. Blend well for about 1 minute. It should be a similar consistency to loose tomato sauce.

Next you want to dice:

  • 100 g of dry tofu

  • 200 g firm tofu

  • 200 soft tofu

 And combine with

  • 2 T finely diced spring onion

  • 2 T finely diced fresh shiso leaves

  • 200 diced avocado not overly ripe

  • Dress with the sauce, season if desired

Serve on crackers, rice puffs, prawn crackers or even with crostini

We once did it on bruschetta with miso butter which turned up the naughty a few notches.

Henry Sugar
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