Hiyayakko Japanese Cold Tofu Side Dish

Hiyayakko, Japanese cold tofu, is a dish that celebrates simplicity, yet it’s packed with flavour. Whether you keep it classic or explore variations, this chilled tofu dish is sure to become a staple in your kitchen.

Course Side Dish

Cuisine Asian

Diet Low Lactose

Dietary Egg Free, Low Carb, Nut Free, Pescatarian

Prep Time 10

Total Time 10

Servings people

Calories 36kcal

Author Sammy Eng

Ingredients

1 sprig scallion (spring onion), chopped
1 tsp ginger grated
200g silken tofu
2 tbsp soy sauce
2 tbsp bonito flakes

Metric - US Customary

Instructions

Finely chop scallion into small rounds.
Finely grate ginger.
Remove silken tofu from packaging and place on plate.
Gently pat dry tofu and discard any excess liquid from packaging.
If you are serving individual portions, cut the silken tofu into smaller portions and divide the condiments equally as well.
Drizzle soy sauce over tofu.
Top with grated ginger, chopped scallion and bonito flakes to serve.
Alternatively add your own toppings to create your dish.

Video

Notes

Try your own different toppings to create your own hiyayakko like wakame, nori, wasabi, shichimi togarashi, kimchi, sunomono, ponzu dressing, yuzu dressing, furikake or natto.
Be sure to gently pat the tofu dry and drain any excess water, allowing the flavours to better soak in.
Serve the tofu chilled for the best experience.
You can either serve the tofu in small cubes or as a whole block depending on your presentation style.

Nutrition