Hiyayakko (Cold Tofu)
Ingredients
The tofu
-
300
g
Silken or Firm Tofu
The sauce
-
1
tbs
soy sauce
-
½
tbs
rice vinegar
-
1
tsp
sesame seed oil
-
¼
tsp
tobanjan
-
1
tsp
sesame seeds
The toppings (suggestions)
-
2
shiso leaves
-
2
myoga (Japanese ginger)
-
2
tbsp
finely chopped scallions
-
2
tbsp
bonito flakes
Instructions
- Chill the tofu and take it out of the fridge just before starting.
- Wash and wrap the tofu with a kitchen paper towel to remove excess water.
- Slice the shiso leaves and myoga, and chop the scallions finely.
- Cut the tofu in half and place each half on a separate serving plate.
- Garnish the tofu with the prepared toppings.
- Mix the soy sauce and rice vinegar, then pour over the chilled tofu and toppings.
Nutrition Facts (estimated)
Servings
2
Calories
110
Total fat
4g
Total carbohydrates
8g
Total protein
10g
Sodium
582mg
Cholesterol
1mg
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