Chilled Japanese Tofu: Hiyayakko

Firm or extra firm tofu is usually my go-to, but this cold silken tofu dish is so delicious! I first tried this in Tokyo, Japan, and I was blown away by the simplicity—it’s refreshing, healthy, and extremely customizable to anyone’s preferences and dietary restrictions.

Please enjoy this little montage of Pumpkin side-eyeing the tofu as I was trying to snap a few pictures… he approves!

Chilled Japanese Tofu: Hiyayakko
Prep Time: 5 mins Yield: 4 servings

Ingredients

• 1 12-oz block silken or extra soft tofu
• 1 tbsp tamari or soy sauce
• 1 tsp white sugar
• 1 tsp sesame oil
• toppings of choice: bonito flakes, sliced green onions, grated ginger, minced garlic, sesame seeds, etc.
  
  

Directions

1. Drain tofu and place onto a plate. Slice into 16 cubes and let sit for 5 minutes before draining again.
2. Whisk together soy sauce, white sugar, and sesame oil until the sugar is dissolved.
3. Add toppings of choice and drizzle over the soy sauce sesame dressing. Serve immediately!

Per serving: 64 calories: 4 g carbs; 3.5 g fat; 4 g protein