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!
PrintHiyayakko – cold tofu with ginger and scallions
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 people 1x
- Category: Side
- Cuisine: Japanese, Tofu
Scale
Ingredients
- 12 ounce silken tofu
- 1 stalk scallion (finely chopped)
- 1 small thumb size ginger (peeled and grated)
- bonito flakes (katsuobushi)
- light soy sauce
Instructions
- Take tofu out of the package and drain. Wrap tofu in paper towel or kitchen towel to remove excess water.
- 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.
- Drizzle a little soy (too much will overpower the delicate flavor of the tofu) and serve.
Nutrition
- Calories: 49
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Lizzy M. says
January 27, 2011 at 4:01 amI always go for the super firm tofu but this looks like a great way to do something different. Thanks!
Sara says
January 21, 2011 at 8:08 pmYum, this looks SO GOOD! Delicious! 🙂