Toppings for Tofu

Tofu came to Japan from China in 1183. There are several types of tofu:

1. Kinugoshi dofu (firmer texture)
2. Momen dofu (softer texture)
3. Oboro dofu (so soft that it is held together in a bamboo basket)
4. Yaki dofu (grilled tofu, often used for sukiyaki)
5. Okara are the lees left over from making tofu. This is the bran of soybeans that is filtered out to make tonyu (soy milk). It is extremely nutritious and often used for a dish called unohana that incorporates shiitake mushrooms, carrots, pea pods and some seasonings.

In the winter, you can have yudofu, or tofu warmed up in hot dashi.
In the summer, hiyayakko, is chilled tofu.

Garnish the tofu with toppings such as:

extra virgin olive oil and sea salt
myoga, julienned
shiso leaves, julienned
green onions, finely chopped
shoga ginger, grated
sansho, green onions and salt
tomato and salt
umeboshi paste, katsuo flakes, green onions, toasted sesame seeds, ichimi togarashi, sesame oil, and soy sauce
umemiso - umeboshi paste, honey, and miso