Hiyayakko (Chilled Tofu)
Cool, creamy silken tofu topped with ginger, spring onion and a splash of soy. The five-minute side for hot summer nights.
Ingredients
- 300 g silken or soft tofu, well chilled
- 1 tsp Ginger, finely grated
- 1 Spring onion, very finely sliced
- 2 tsp Soy sauce
- 1 tsp toasted sesame seeds (optional)
- 1 pinch Bonito flakes (optional)
Method
- Drain the tofu and pat it dry very gently with kitchen paper. Cut it into two neat blocks and set each on a small plate.
- Grate the ginger and slice the spring onion. Rinse the onion in cold water and squeeze it dry if you like a milder bite.
- Pile the ginger and spring onion on the tofu, then add sesame seeds and bonito flakes if using.
- Drizzle with soy sauce at the table, right before eating, so the tofu stays fresh and cold.
Tips
- Bonito flakes make it non-vegetarian; leave them off for vegan. Use tamari for gluten-free.
- Try it with chopped tomato and a drop of sesame oil, or with kimchi for a spicy twist.
Sources
Written in our own words after cross-checking these recipes:
Open Hiyayakko (Chilled Tofu) in Nouns Cooking