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A wider shot of traditional Japanese Hiyayakko or cold tofu salad. In the background are two alternative versions - kimchi natto and Caprese Salad.
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Hiyayakko (Cold Tofu Salad)

Experience a soothing culinary retreat on a hot summer day with Hiyayakko, an effortless yet exquisite cold tofu salad recipe that embodies the basics of Japanese cuisine.
Course Appetizer, Side Dish
Cuisine Japanese
Keyword summer
Level Beginner
Main Ingredient Tofu
Diet Dairy-Free, Low Sugar, Low-Carb, Pescatarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 56kcal
Author Marc Matsumoto

Ingredients

  • 1 package silken tofu (350-400 grams)
  • ⅛ teaspoon salt
  • 4 grams katsuobushi
  • 1 scallion (finely chopped)
  • 10 grams ginger (peeled and grated)
  • 2 teaspoons soy sauce (to taste)
Grams + US Cups - US Standard

Instructions

  • Carefully drain 1 package silken tofu and place it on a plate lined with a few layers of paper towels.
    1 package silken tofu
    Drain silken tofu.
  • Use a knife to cut the tofu into 4 blocks.
    Cut the tofu into 4 blocks.
  • Sprinkle the top of the tofu evenly with ⅛ teaspoon salt, then cover and chill in the refrigerator for at least 1 hour or up to 12 hours.
    ⅛ teaspoon salt
    Sprinkle the tofu with salt.
  • To serve the Hiyayakko, plate the blocks of cold tofu and top them with 4 grams katsuobushi, 1 scallion, and 10 grams ginger.
    4 grams katsuobushi, 1 scallion, 10 grams ginger
    Cold silken tofu topped with katsuobushi, scallions, and grated ginger.
  • Serve 2 teaspoons soy sauce on the side to drizzle on the tofu salad.
    2 teaspoons soy sauce

Video

Nutrition

Calories: 56kcal | Carbohydrates: 3g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 1mg | Sodium: 248mg | Potassium: 191mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg