hiyayakko

This simple silken tofu dish is a wonderful accompaniment to most Japanese dinners and is extremely healthy.

Hiyayakko – Cold Tofu with Ginger and Scallions

Hiyayakko is a very popular and classic Japanese side dish very simple to make with barely any prepping involved. Silken tofu has both a delicate taste and flavor, which is why adding small amounts of ingredients with stronger flavors can taste so terrific. I often crave hiyayakko because it’s so light, healthy and clean. The key to a successful hiyayakko is to find good silken tofu, so take your time looking for good one next time you visit an Asian supermarket (the fresher, the better). Serve hiyayakko as a side or part of a multi dish dinner (with ochazuke, nikujaga, omusoba, etc..)
Note: Add a 2-3  minute poached egg on top for decadence. It’s absolutely delicious!
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Hiyayakko – cold tofu with ginger and scallions

cold silken tofu with ginger, scallions and soy sauce
  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 people 1x
  • Category: Side
  • Cuisine: Japanese, Tofu

Ingredients

Scale
  • 12 ounce silken tofu
  • 1 stalk scallion (finely chopped)
  • 1 small thumb size ginger (peeled and grated)
  • bonito flakes (katsuobushi)
  • light soy sauce

Instructions

  1. Take tofu out of the package and drain. Wrap tofu in paper towel or kitchen towel to remove excess water.
  2. Slice the tofu cube in 4 even pieces. Plate the tofu and add some scallions, a little freshly grated ginger and sprinkle some bonito flakes.
  3. Drizzle a little soy (too much will overpower the delicate flavor of the tofu) and serve.

Nutrition

  • Calories: 49
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