5.0 from 6 votes
Cold Tofu 冷奴
Cold tofu, Hiyayakko is a traditional and typical summer Japanese dish that is topped with bonito flakes, shallots, grated ginger and soy sauce!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2
Calories: 110 kcal
Course:
Side Dish , Salad
Cuisine:
Japanese
Ingredients
- 300 g Silken or Firm Tofu *1
Sauce
- 1 tbs soy sauce *2
- 0.5 tbs rice vinegar
- 1 tsp sesame seed oil
- 1/4 tsp Tobanjan
- 1 tsp sesame seeds
Toppings (suggestions)
- 2 shiso leaves
- 2 myoga (Japanese ginger)
- 2 tbsp finely chopped scallions
- 2 tbsp bonito flakes
Instructions
Prepare Tofu
- Chill the tofu and take it out of the fridge just before starting cooking.
- Wash and wrap the tofu with a kitchen paper towel.
Cup of Yum
Prepare Toppings
- Slice shiso leaves, and myoga. Chop the scallions finely and set aside.
Serving Hiyayakko
- Cut the tofu in half and place each on a separate serving plate.
- Garnish with prepared toppings.
- Mix soy sauce and mirin and pour over the chilled tofu and toppings.
Notes
- *1 Silken tofu has more of a smooth texture than Firm tofu and it is generally used when tofu is eaten cold.
- *2 See soy sauce post and above in the post.
- *3 If you don't have mirin, you can omit this ingredient or see a substitution in my post on Japanese food substitution.
Nutrition Information
Calories
110kcal
(6%)
Carbohydrates
8g
(3%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
0g
(0%)
Cholesterol
1mg
(0%)
Sodium
582mg
(24%)
Potassium
310mg
(9%)
Fiber
0g
(0%)
Sugar
4g
(8%)
Vitamin C
0.7mg
(1%)
Calcium
47mg
(5%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 110
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 582mg | 24% |
| Potassium | 310mg | 7% |
| Fiber | 0g | 0% |
| Sugar | 4g | 8% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.