4.8 from 138 votes
Hiyayakko (Japanese Cold Tofu)
Hiyayakko or Japanese Cold Tofu is a perfect appetizer or side dish that you can whip up instantly! You‘ll love how smooth and silky it tastes. For many fun variations, feel free to switch up the toppings. Serve the tofu on a hot summer day and enjoy it with a cold beer. {Vegan/Vegetarian Adaptable}
Prep Time
10 mins
Total Time
10 mins
Servings: 4
Calories: 65 kcal
Course:
Appetizer
Cuisine:
Japanese
Ingredients
- 14 oz soft/silken tofu (kinugoshi dofu) (1 pack, chilled)
- 1 green onion/scallion
- ½ tsp ginger (grated; from a 1-inch, 2.5-cm knob)
- 4 shiso leaves (perilla/ooba) (optional; for decoration)
- 2 Tbsp katsuobushi (dried bonito flakes) (skip for vegan/vegetarian)
- soy sauce (you can use ponzu or mentsuyu (noodle soup base) instead, but they are not vegan/vegetarian)
Instructions
- Gather all the ingredients.
- Drain 14 oz soft/silken tofu (kinugoshi dofu) for 10 minutes by wrapping a paper towel around it. You do not need to press the tofu in this recipe as you want to retain some moisture in the tofu. Be gentle when handling since silken (soft) tofu is very fragile.
- Meanwhile, prepare the toppings. First, thinly slice 1 green onion/scallion.
- Peel the ginger skin, grate the ginger (I use a ceramic grater), and measure ½ tsp ginger (with the juice).
- Once the excess liquid is drained, cut the tofu into 4 pieces.
- Put a shiso leaf on each serving dish and gently place one piece of tofu on top of each leaf. Top the tofu with green onions and grated ginger. Chill the tofu until right before serving.
Cup of Yum
To Serve
- Before you bring it to the table, quickly check the dish. If you see that the tofu has released more liquid, gently tilt the plate and discard the water. Divide 2 Tbsp katsuobushi (dried bonito flakes) among the cut tofu pieces. At the table, drizzle with soy sauce or another sauce of your choice right before you enjoy.
To Make Variations
- You can also make your own variations with your favorite toppings. Popular toppings include cherry tomatoes, shirasu (baby anchovies), julienned shiso leaves, sweet corn, sliced cucumbers, wakame seaweed, and crab meat. It‘s also delicious topped with All-Purpose Miso Sauce or Crunchy Garlic Chili Oil (Taberu Rayu). Read more ideas in the blog post above.
To Store
- You can keep the leftover tofu in an airtight container and store in the refrigerator for a day.
Nutrition Information
Calories
65kcal
(3%)
Carbohydrates
4g
(1%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
487mg
(20%)
Potassium
183mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2IU
(0%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 65
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 487mg | 20% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.