Okinawan-style Tofu Pâté

Ingredients

In this Okinawan adaptation, we replace the traditional Czech meat-based pâté with silken tofu as the main ingredient. The spices and seasonings are also adjusted to incorporate Okinawan flavors, giving the dish a unique twist. This adaptation embraces the plant-based nature of Okinawan cuisine while still capturing the essence of the original Czech dish. We alse have the original recipe for Mikeška pašteta, so you can check it out.

• 400g (14 oz) silken tofu 400g (14 oz) silken tofu
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon Okinawan sea salt 1 teaspoon Okinawan sea salt
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon chili powder (optional for spice lovers) 1/4 teaspoon chili powder (optional for spice lovers)
• Fresh chives, for garnish Fresh chives, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 9g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Drain the silken tofu and gently pat it dry with a paper towel.
2. 2.
   In a mixing bowl, combine the miso paste, soy sauce, mirin, grated ginger, sesame oil, Okinawan sea salt, turmeric powder, paprika, and chili powder (if using).
3. 3.
   Crumble the tofu into the bowl and mix well until all the ingredients are evenly incorporated.
4. 4.
   Transfer the mixture to a food processor and blend until smooth and creamy.
5. 5.
   Taste and adjust the seasoning if needed.
6. 6.
   Transfer the pâté to a serving dish and garnish with fresh chives.
7. 7.
   Refrigerate for at least 1 hour to allow the flavors to meld together.
8. 8.
   Serve chilled with toast, crackers, or fresh vegetables.

Treat your ingredients with care...

• Silken tofu — Make sure to use silken tofu for its smooth and creamy texture. Drain it well and pat it dry to remove excess moisture before using.
• Miso paste — Choose a high-quality miso paste for the best flavor. Adjust the amount according to your taste preference.
• Okinawan sea salt — If Okinawan sea salt is not available, you can substitute it with regular sea salt.

Tips & Tricks

• For a spicier pâté, increase the amount of chili powder or add a pinch of cayenne pepper.
• Experiment with different herbs and spices to customize the flavor of the pâté.
• Serve the pâté with a drizzle of sesame oil and a sprinkle of sesame seeds for added richness and crunch.
• Make a larger batch and store the pâté in an airtight container in the refrigerator for up to 5 days.
• This pâté can also be used as a filling for sushi rolls or as a creamy sauce for pasta dishes.

Serving advice

Serve the Okinawan-style tofu pâté chilled as an appetizer or snack. Pair it with toasted baguette slices, rice crackers, or fresh vegetable sticks for a delightful culinary experience.

Presentation advice

Garnish the pâté with a sprinkle of paprika and a few fresh chives to add a pop of color. Serve it in a decorative bowl or on a wooden platter to enhance its visual appeal.