It’s starting to get hotter and there is nothing that makes me happier than making something yummy and filling, yet takes absolutely no cooking.
One of my favorite dishes all year-long is Hiyayakko Cold Tofu. This is a wonderful dish for any occasion and setting. If you’re looking for something that is vegetarian and healthy this will be perfect for you.
This is such a simple dish that is abundant in flavor. You can prep and make this dish and be sitting down enjoying it in just a few minutes.
Hiyayakko is a Japanese side dish you can read a little bit about what it means here. Here in Hawaii it is just commonly called Cold Ginger Tofu or just Cold Tofu with ginger.
I often tease my husband that cold ginger tofu is like a rib eye steak to me. He looks at me in amazement, he is a big beef eater and really hasn’t grasped my love for tofu.
I hope you enjoy my version of this light and fresh Asian dish.
Hiyayakko Cold Tofu
1 block of firm tofu (if you prefer a softer Japanese-style texture then you might want to use the silken)- keep refrigerated until ready to use
5 tbsp Shoyu (soy sauce)
2-3 inch piece of ginger – peeled and grated (I love ginger so depending on my mood I will often add more)
2 pcs green onion – sliced
Katsuobushi/ Bonito flakes – to taste
Peel and grate ginger and slice green onion, put to the side.
Take tofu out of packaging drain excess water and rinse gently under water
On a cutting board or plate whichever is easiest cut tofu in half (width) then cut into 1/2′ – 1′ cubes
Depending on how you want to serve your dish you can either place the entire block (cut into sections but still remaining sitting together) or arrange the tofu any way you want on a plate.
Sprinkle the bonito flakes on top of tofu, this is to taste. I think the more the better.
Evenly put ginger all over the top of the tofu.
Once tofu is how you want to present it top with shoyu (soy sauce). If you are separating the tofu onto different plates than top equally onto each portion. You can use more or less shoyu depending on your own preference.
Top off your dish with green onion all over.
If you are waiting to serve cover with plastic wrap and place in the refrigerator, sitting allows the ingredients to really absorb into the tofu. When ready to eat serve and enjoy.
Katsuobushi or bonito Flakes is a type of tuna that has been smoked and dried then shaved. If you are having trouble finding it possibly look at Asian markets. It may sound like it has a fishy taste but it doesn’t the taste is very subtle yet savory. It’s a yummy taste that enhances the tofu. If you can’t find the bonito flakes or don’t like them Hiyayakko Cold Tofu is just as good without them.
This dish is fabulous served as a pupu (appetizer), snack, side dish or main dish (how I often enjoy it). Tofu is high in protein and cholesterol-free. You can even look for organic tofu. If you are watching how much salt is in your diet they do sell shoyu (soy sauce) that is lower in sodium.
There are so many different toppings you can add. I have occasionally drizzled about a tsp of sesame oil over the tofu. This adds a huge flavor.
If you are looking for another Asian recipe you can check out the dessert Butter Mochi I make, this is an amazing treat for all.
Do you like tofu? Do you think you are gonna try Hiyayakko Cold Tofu? Let me know if you do and what toppings you put on it. If you already make it what do you put on it?
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