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Kaminari Dofu - Thunder Tofu

Kaminari Dofu

Course Main Course, Side Dish
Cuisine Japanese
Servings 4
Author Lucy Seligman


  • 2 blocks momen (cotton) tofu
  • 4 tablespoons Japanese sesame oil
  • 4 tablespoons Soy sauce or to taste
  • grated Daikon radish to taste, drain off excess water
  • 1/2 cup green onions, finely chopped
  • Togarashi (dried red pepper) or cayenne pepper to taste
  • Wasabi horseradish to taste


  1. Place the tofu between 2 plates and leave for 20 to 30 minutes. Drain off the excess water,  and mash the tofu between your fingers.  Wrap in a clean towel (or cheesecloth) and firmly press out as much remaining water as you can. 

  2. Heat the oil in a wok. Add the unwrapped tofu and stir quickly. Add soy sauce and continue cooking over high heat for a few minutes.

  3. To serve, place the tofu mixture in bowls, topped with grated daikon, sprinkle with green onions and togarashi. Put a dab of wasabi in the center and serve piping hot. You can also serve this family style, in a large bowl.

Recipe Notes

Have all your ingredients prepped and prepared as this dish needs to be served piping hot.