Hiyayakko (Chilled Tofu)

Name: Hiyayakko (Chilled Tofu)
Total time: 10 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 block (14 oz) silken or soft tofu, well chilled; 2 scallions, thinly sliced; 1 tbsp grated fresh ginger; 2 tbsp katsuobushi (bonito flakes); 2 tbsp soy sauce, for drizzling

A refreshing summer dish of cold silken tofu crowned with fresh aromatics and a drizzle of soy sauce.

10 minutes

Serves 4

Appetizer

Contains common allergens

Soy Wheat

In the app, Listahan checks these against your household automatically.

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.

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