Japanese Cold Tofu (Hiyayakko) 冷奴

Hiyayakko or Japanese Cold Tofu is a perfect appetizer or side dish that you can whip up instantly! You‘ll love how smooth and silky it tastes. For many fun variations, feel free to switch up the toppings. Serve the tofu on a hot summer day and enjoy it with a cold beer. {Vegan/Vegetarian Adaptable}

Hiyayakko (冷奴) is Japanese cold tofu that is served as an appetizer or side dish. The silky smooth and creamy texture of the tofu helps to cool the body and makes a delightful respite on a sweltering day. It’s a popular dish to serve in the summertime along with Edamame. I remember my grandpa always started his summer meal with a glass of cold beer next to these two dishes.

What is Hiyayakko?

Hiyayakko (冷奴 or ひやや​っこ) translates to cold tofu or chilled tofu in English. Hiya (冷) means chilled, and yakko (奴) refers to the traditional square block shape of the tofu.

Japanese cold tofu is usually enjoyed as an appetizer or side dish, especially in the summer months.

To prepare hiyayakko, you’ll need a block of soft or silken tofu. Medium or firm tofu is never used for this dish. The chilled tofu is typically served with various toppings, and a simple version includes green onions and katsuobushi (bonito flakes) along with grated ginger. You would drizzle a little bit of soy sauce right before eating.

Japanese Cold Tofu (Hiyayakko) is naturally a vegan/vegetarian dish. You just need to skip any non-vegan ingredients such as dried bonito flakes (katsuobushi), and top the tofu with tomatoes, cucumbers, corn, or other vegetables.

How to Make Hiyayakko

The Ingredients You’ll Need

• Soft or silken tofu – Do not use regular or firm tofu. Soft or silken tofu has a creamier and velvety texture and it’s ideal for hiyayakko.
• Green onions – They add a nice refreshing crunch texture.
• Ginger – I love this ceramic grater for grating ginger. Ginger adds a nice zesty flavor.
• Katsuobushi (dried bonito flakes) – It is full of umami, but feel free to skip for vegan.
• Soy sauce – Use tamari or gluten-free soy sauce for GF. Optionally, you can use ponzu or mentsuyu (noodle soup base).

The Preparation

Soft or silken tofu contains a lot more liquid than regular tofu, so you need to drain the tofu for at least 10 minutes. This allows the flavor of soybeans to come through. However, do not press the tofu because it will crumble easily. Also, we still need some remaining liquid to keep the tofu moist.

After draining, cut the tofu into smaller blocks. For a typical tofu package, I’d cut it into four pieces. In Japan, tofu packages tend to be slightly smaller, so you may want to cut them into two or four (but it will be a smaller portion).

Then top the tofu with toppings of your choice. Keep it chilled until you’re ready to serve.

How to Serve Hiyayakko

Always serve the cold tofu with a choice of your sauce, typically soy sauce. At the table, right before you eat, you would drizzle a little bit of soy sauce. You don’t want a pool of soy sauce sitting in a dish.

Cooking Tips

• Drain the tofu for 10 minutes. We’ll gently drain the tofu by wrapping it with paper towels, so the taste of soybeans becomes richer and more flavorful. Do not press the tofu.
• Chill the tofu until serving. Hiyayakko tastes the best when the tofu is super chilled! I usually serve it when everyone sits at the table and right before eating.
• Before you bring it to the table, have a quick check on the serving plates. If you see any water being released from the tofu, gently tilt the serving plate and discard the water.

Various Topping Ideas

We usually serve the chilled tofu with green onions, grated ginger, and katsuobushi (dried bonito flakes). However, hiyayakko is a very versatile dish. As tofu is mild in taste, it complements an amazing range of flavors and textures. You can be creative with the toppings and sauce. Here are some ideas:

• Cherry tomatoes
• Shirasu (baby anchovies)
• Julienned shiso leaves
• Sweet corn
• Sliced cucumbers
• Wakame seaweed
• Crab meat
• Myoga (Japanese ginger)
• Wasabi
• Salmon Flakes
• Furikake (Rice Seasonings)
• All Purpose Miso Meat Sauce (Niku Miso)

Besides Japanese ingredients, I also like topping hiyayakko with my Homemade Quick Kimchi.

Other Sauce Options

Besides soy sauce, the following sauces are typically used.

• Ponzu
• Mentsuyu (noodle soup base)
• All-Purpose Miso Sauce
• Crunchy Garlic Chili Oil (Taberu Rayu)

A touch of sweet, salty, tangy, or spicy addition adds a nice contrast to plain tofu.

Try Hot Tofu in Winter

When it’s too cold to eat hiyayakko, try Hot Tofu (Yudofu)!

What to Serve with Japanese Cold Tofu

• Main: Teriyaki Chicken, Miso Salmon, Eggplant Agebitashi, and Zaru Soba
• Soup: Tonjiru (Pork and Vegetable Miso Soup) and Sanpeijiru (Salmon Miso Soup).
• Rice: Gyudon, Hijiki Rice, and Japanese Corn Rice.
• Sides: Japanese Spinach Salad with Sesame Dressing and Kinpira Gobo.

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Hiyayakko (Japanese Cold Tofu)

4.81 from 46 votes

Hiyayakko or Japanese Cold Tofu is a perfect appetizer or side dish that you can whip up instantly! You‘ll love how smooth and silky it tastes. For many fun variations, feel free to switch up the toppings. Serve the tofu on a hot summer day and enjoy it with a cold beer. {Vegan/Vegetarian Adaptable}

Print Pin

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 14 oz soft/silken tofu (kinugoshi dofu) (1 pack, chilled)
• ▢ 1 green onion/scallion
• ▢ ½ tsp ginger (grated; from a 1-inch, 2.5-cm knob)
• ▢ 4 shiso leaves (perilla/ooba) (optional; for decoration)
• ▢ 2 Tbsp katsuobushi (dried bonito flakes) (skip for vegan/vegetarian)
• ▢ soy sauce (you can use ponzu or mentsuyu (noodle soup base) instead, but they are not vegan/vegetarian)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients.
  
• Drain 14 oz soft/silken tofu (kinugoshi dofu) for 10 minutes by wrapping a paper towel around it. You do not need to press the tofu in this recipe as you want to retain some moisture in the tofu. Be gentle when handling since silken (soft) tofu is very fragile.
  
• Meanwhile, prepare the toppings. First, thinly slice 1 green onion/scallion.
  
• Peel the ginger skin, grate the ginger (I use a ceramic grater), and measure ½ tsp ginger (with the juice).
  
• Once the excess liquid is drained, cut the tofu into 4 pieces.
  
• Put a shiso leaf on each serving dish and gently place one piece of tofu on top of each leaf. Top the tofu with green onions and grated ginger. Chill the tofu until right before serving.
  

To Serve

• Before you bring it to the table, quickly check the dish. If you see that the tofu has released more liquid, gently tilt the plate and discard the water. Divide 2 Tbsp katsuobushi (dried bonito flakes) among the cut tofu pieces. At the table, drizzle with soy sauce or another sauce of your choice right before you enjoy.
  

To Make Variations

• You can also make your own variations with your favorite toppings. Popular toppings include cherry tomatoes, shirasu (baby anchovies), julienned shiso leaves, sweet corn, sliced cucumbers, wakame seaweed, and crab meat. It‘s also delicious topped with All-Purpose Miso Sauce or Crunchy Garlic Chili Oil (Taberu Rayu). Read more ideas in the blog post above.
  

To Store

• You can keep the leftover tofu in an airtight container and store in the refrigerator for a day.

Nutrition

Calories: 65 kcal · Carbohydrates: 4 g · Protein: 6 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 1 g · Sodium: 487 mg · Potassium: 183 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 2 IU · Vitamin C: 1 mg · Calcium: 31 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Appetizer

Cuisine: Japanese

Keyword: tofu

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Update: This post was originally published on August 17, 2019. It’s been updated with more information and new step-by-step and final images on August 7, 2023.