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!

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


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


  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.


  • Calories: 49
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