Hiyayakko (Cold Tofu 冷奴) is a Japanese chilled tofu appetizer and it’s usually served during the summer time.
The hiyayakko is usually topped with katsuobushi, green onions, grated ginger and season with a little bit of soy sauce.
However, this dish can be versatile; be creative with toppings and seasonings to enjoy chilled tofu. You can create any hiyayakko recipe you like. It can also be vegetarian if you omit katsuobushi and use vegetarian condiments. These toppings below are just a few of my favorites.
Before going to the recipe, I want to thank you for stopping by Food Lovers Website to check my interview with Correen.
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- 1 block (14 oz) silken tofu (soft tofu), chilled
- 4 Tbsp. katsuobushi (dried bonito flakes) (skip for vegetarian)
- 1 green onion/scallion, thinly sliced
- 2 tsp. grated ginger
- 2 Tbsp. sauce (such as soy sauce, ponzu or mentsuyu (not for vegetarian))
- Cut chilled tofu into 4-6 pieces.
- Put each piece of tofu on a serving plate and top with your favorite toppings. Pour soy sauce or other sauce on top before serving.
Update: Photos and recipe updated in November, 2013