/ Wednesday, April 6, 2011 / 4 Comments / , ,

Hiyayakko~Chilled Tofu

Hiyayakko~Chilled Tofu


1 Block Silken Tofu (about 400 g)
2 Stalk Scallions, finely chopped
1 tsp Grated Ginger
2 Tbsp Bonito Flakes
3 Tbsp Light Soy Sauce


Cut the tofu in half. Drain on a dishcloth or paper towel. Set aside in two serving bowls and chill well. Top the chilled tofu with scallions, ginger, and Bonito flakes. Season the tofu with soy sauce just before serving.

Serves 2

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  1. Hi, blog walking and this is my 1st visit to your site. Nice presentation and I love chilled tofu.

  2. This is one of my go-to weeknight dishes that I usually serve with a simple stir-fry. It's so easy that it's crazy. Yet it's so utterly satisfying with its smooth texture and bursts of ginger and soy flavors that it becomes something so much more than the sum of its parts.

  3. Love the simplicity of this. Never thought of making such a cold tofu dish, so thanks for the idea!



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