Hiyayakko – cold tofu with ginger and scallions

cold silken tofu with ginger, scallions and soy sauce


  • 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.


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