PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Sablehall Tofu Yogurt

Independent adaptation of a publicly published Takuji Takahashi recipe. Not affiliated with, sponsored by, or endorsed by Takuji Takahashi.

Tofu Yogurt from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 15 ml, Ponzu Soy 10 ml, Yogurt 5 ml, Rice Vinegar 5 ml
Olive Oil 15 mlPonzu Soy 10 mlYogurt 5 mlRice Vinegar 5 ml

Ingredients

  • Tofu — 絹ごし豆腐 100g
  • Olive Oil — オリーブ油 大さじ1 (15 ml)
  • Ponzu Soy — ポン酢しょうゆ 小さじ2 (10 ml)
  • Yogurt — プレーンヨーグルト （無糖） 小さじ1 (5 ml)
  • Rice Vinegar — 酢 小さじ1 (5 ml)
  • Parmesan — 粉チーズ 5g
  • Salt — 塩 適量 (2 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Ponzu Soy, Yogurt, Rice Vinegar.
  2. Add finishing notes: Tofu, Ponzu Soy, Parmesan, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Takuji Takahashi works in Kyoto kaiseki / sommelier at Kinobu; credentials include Michelin 1* (Kinobu, Kyoto).

Originally published as Tofu Yogurt Sauce (Wafu Caesar).

Adapted from a Takuji Takahashi recipe (Takuji Takahashi / NHK きょうの料理 (和風シーザーサラダ)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Takuji Takahashi / NHK きょうの料理 (和風シーザーサラダ) (published as “Tofu Yogurt Sauce (Wafu Caesar)”). Full citation lives in Provenance.

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