Description
Hiyayakko is a traditional Japanese tofu dish that’s very refreshing and simple to make.
Ingredients
Scale
- 12 ounce silken tofu
Toppings
- 2 tablespoons scallion, finely chopped
- 1 teaspoon ginger, peeled and grated
- Bonito flakes (katsuobushi) (for vegan: omit this topping)
- Seasoned nori, cut into thin strips
- Soy sauce or ponzu sauce
Instructions
- Delicately take the tofu out of the package and drain. Transfer the tofu to a plate and leave for 15 minutes to let some of the excess water come out of the tofu.
- Slice the tofu into four even blocks and place each one of them in a small shallow bowl.
- Top with scallions, ginger, bonito flakes, and nori.
- Drizzle a little soy or ponzu (about 1 tablespoon), and serve.
Notes
For leftover tofu, put it in an airtight storage container and fill the container with water. Close with a lid and refrigerate for up to 5-7 days. Change the water daily to make the tofu last longer.
Nutrition
- Serving Size: 1 serving
- Calories: 89
- Sugar: 1.3g
- Sodium: 437mg
- Fat: 4.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 4.7g
- Fiber: 1.2g
- Protein: 9.9g
- Cholesterol: 0mg
