Hiyayakko – cold tofu salad

Fresh tofu can be eaten cold straight from the fridge and it was one of the first Japanese dishes I prepared at home. I couldn’t believe how well the plain tofu absorbed the intense flavours of the freshly grated ginger, spring onion and soy sauce.
Course: Salad
Cuisine: Japanese
Keyword: cold, ginger, salad, tofu
Servings: 2
Author: Fiona Uyema

Ingredients

  • 1 pack of cold silken tofu (preferably GM free)
  • 1 thumb-size piece of ginger freshly grated
  • a handful of spring onion finely chopped
  • 3 tsp Fused Soy Sauce shop

Instructions

  • Gently drain the water from the block of tofu, using kitchen paper to absorb the excess, and place on a serving plate.
  • Place the grated ginger and spring onion on top of the tofu.
  • Drizzle soy sauce over the tofu and toppings just before serving.

Notes

This is great served as a side dish or starter. For non-vegetarians, this dish is also very nice with a handful of katsuobushi/ bonito fish flakes added with the ginger and spring onion.
 
TIP You can serve this dish Japanese style as one block of tofu and let everyone help themselves, or you can cut the tofu into smaller blocks and put a little topping on each small block, then serve on individual plates.
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