Japanese · Lunch · Dinner · Snack
Hiyayakko (Chilled Silken Tofu)
冷奴
Cool, custardy silken tofu crowned with freshly grated ginger, crisp scallion and a splash of soy sauce. It is a refreshing, protein-rich Japanese side that needs no cooking at all.
- Prep
- 10 min
- Cook
- No cooking
- Total
- 10 min
- Serves
- 2
Calories come from: Carbs 14% · Fat 43% · Protein 43%
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Ingredients
For 2 servings- 1 block (300 g)silken tofu, well chilled
- 1 thumb-sized piece (about 2 tsp grated)10 gfresh ginger, peeled
- 1 stalk15 gscallion
- 1 tbsp16 greduced-sodium soy sauce
- 1 tsptoasted sesame seeds (optional)
- 1/2 tsptoasted sesame oil (optional)
Steps
- 1
Keep the tofu in the fridge until just before serving so it stays cold.
- 2
Open the tofu pack, pour off the liquid and gently slide the block onto a plate lined with paper towel.
- 3
Let the tofu drain for about 5 minutes, then cut it in half to make two square portions.
- 4
Transfer each portion carefully to a small serving dish.
- 5
Finely grate the ginger.
- 6
Thinly slice the scallion on a slight angle.
- 7
Place a small mound of grated ginger on top of each tofu portion.
- 8
Scatter the sliced scallion over the tofu.
- 9
Sprinkle with sesame seeds and add a few drops of sesame oil, if using.
- 10
Drizzle the soy sauce over the tofu just before eating.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, use tamari labelled gluten-free instead of soy sauce, since regular soy sauce contains wheat.
- If you can't find silken tofu, use soft or medium tofu for a slightly firmer, easier-to-handle block.
- Swap the scallion for finely sliced chives or shiso leaves if that's what you have on hand.
- Replace some of the soy sauce with ponzu for a brighter, citrusy flavour.
Storage
This dish is best eaten fresh and cold; once topped and sauced, it doesn't keep well. Store unused plain tofu covered in fresh water in an airtight container in the fridge and use within 2 to 3 days, and don't freeze silken tofu, as it turns spongy.
Make ahead
Slice the scallion and grate the ginger up to a day ahead and keep them in separate airtight containers in the fridge, then drain the tofu and add toppings and soy sauce just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SoyGlutenSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (171 g) | Per 100 g | |
|---|---|---|
| Calories | 75 kcal | 44 kcal |
| Protein | 8.2 g | 4.8 g |
| Carbohydrates | 2.8 g | 1.6 g |
| of which sugars | 0.6 g | 0.4 g |
| Fiber | 0.7 g | 0.4 g |
| Fat | 3.7 g | 2.2 g |
| of which saturated | 0.5 g | 0.3 g |
| Sodium | 293 mg | 171 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
