Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hiyayakko (Chilled Tofu)
A refreshing summer dish of cold silken tofu crowned with fresh aromatics and a drizzle of soy sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Drain the chilled tofu and carefully turn it out onto a cutting board, then cut it into 4 equal blocks while keeping the delicate shape intact.
- 2
Transfer each block to a small chilled serving dish using a wide spatula to avoid breaking the tofu.
- 3
Mound the grated ginger and sliced scallions on top of each portion.
- 4
Crown each with a generous pinch of bonito flakes, which will flutter from the residual chill and moisture.
- 5
Drizzle about 1 1/2 tsp soy sauce over each block just before serving and eat immediately while cold.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving10
Calories
1 g
Protein
1 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Hiyayakko is simply chilled tofu topped with aromatics and a drizzle of soy, a refreshing summer staple that lets good tofu speak for itself. With almost no cooking, it lives entirely on the quality of the tofu and the freshness of the garnishes.
Listahan note
This version treats it as an assembly job done well: very cold, good tofu, fresh ginger and scallion, and a light hand with the soy so the tofu still tastes like tofu.
Technique cues
- Use well-chilled tofu and a chilled dish; hiyayakko is all about the cool, clean contrast.
- Handle the tofu with a wide spatula so the delicate block does not break apart.
- Drizzle the soy at the very end and lightly, so it seasons without drowning the tofu's subtle flavor.
Kitchen flow
- Parallel prep
- Chill the tofu and the serving dishes ahead and prep the aromatics; assembly takes a minute.
- Make-ahead
- Prep the garnishes ahead but assemble and dress at the table so the tofu stays firm and cold.
- Leftover move
- Use leftover tofu in miso soup or a quick stir-fry rather than re-dressing it.
- Cleanup rhythm
- Almost nothing to clean; rinse the dishes and the grater.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Silken or soft tofu
The whole dish
Purpose: Cold, custardy tofu is the entire point, so its quality is everything.
Handling: Drain gently and keep very cold until serving.
Adaptation: Soft or silken both work; firmer tofu changes the delicate texture.
Fresh ginger
Aromatic
Purpose: Grated ginger gives a fresh, sharp lift against the mild tofu.
Handling: Grate fresh and mound a little on each block.
Adaptation: Myoga or a little grated garlic offer different aromatics.
Scallions
Fresh accent
Purpose: Sliced scallion adds color and a mild bite.
Handling: Slice thin and scatter on top.
Adaptation: Chives or myoga work.
Bonito flakes
Umami garnish
Purpose: Katsuobushi adds smoky depth and the lovely fluttering motion on the cold tofu.
Handling: Crown each block just before serving.
Adaptation: Skip for a fish-free version; toasted sesame adds a different savory note.
Soy sauce
The seasoning
Purpose: A light drizzle is all the seasoning the dish needs.
Handling: Add just before eating so the tofu does not sit and water out.
Adaptation: Use tamari for gluten-free; ponzu adds a citrus note.
Technique notes
- Cold is the whole dish; serve it straight from the fridge on chilled plates.
- Dress it at the last second so the soy does not draw water out of the tofu.
- A wide spatula keeps the soft block intact during transfer.
Ingredient swaps
- Gluten-free direction
- Use tamari or a gluten-free ponzu instead of regular soy sauce.
- Fish-free, vegetarian direction
- Skip the bonito flakes and top with toasted sesame or pickled vegetables.
- Citrus direction
- Use ponzu instead of soy for a brighter, tangier version.
Serve alongside
- Edamame
- Grilled fish
- Japanese pickles
- Steamed rice
- Chilled sake
- Cold barley tea
- Crisp lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best assembled fresh; undressed tofu keeps in water in the fridge up to 2 days.
- Do not store dressed; the soy waters out the tofu.
- Do not freeze; tofu turns spongy.
Equipment
- Wide spatula
- Grater for the ginger
- Chilled serving dishes
- Sharp knife
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Hiyayakko (Chilled Tofu) to your week, check it against your household's allergens, and build the shopping list automatically.
More Japanese recipes
Japanese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Agedashi Tofu
Lightly fried tofu dusted in potato starch and served in a warm dashi-soy-mirin broth, topped with grated daikon and bonito flakes, a classic Japanese izakaya starter.
Japanese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Katsu Curry
A Japanese recipe: Katsu Curry.
Japanese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Teriyaki
Enjoy tender, juicy chicken glazed in a deeply flavorful, glossy sweet soy sauce, perfectly caramelized to sticky perfection.