AppetizerSide Dish

Hiyayakko (Chilled Tofu)

Name: Hiyayakko (Chilled Tofu)
Prep time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 340 g silken tofu firm, chilled; 1 pcs scallion thinly sliced; 1 tbsp ginger freshly grated; 2 tbsp soy sauce gluten-free if needed; 0.5 tsp toasted sesame oil; 0.5 tsp sesame seed toasted (optional)

Experience the delicate simplicity of Hiyayakko, a refreshing Japanese appetizer featuring chilled silken tofu. This vegan rendition highlights the tofu's subtle flavor with savory soy sauce, aromatic ginger, and crisp scallions, offering a light and healthy starter perfect for any season.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

340 gsilken tofu, firm, chilled

garnish

1 pcsscallion, thinly sliced
1 tbspginger, freshly grated
0.5 tspsesame seed, toasted(optional)

sauce

2 tbspsoy sauce, gluten-free if needed
0.5 tsptoasted sesame oil

Equipment

Chef's knife · Cutting board · Fine grater or microplane · Small mixing bowl · Whisk · 2× Serving bowls or shallow dish · Paper towels or clean kitchen towel

The method

Step by step

1
Carefully open the package of silken tofu and gently drain any excess water, being mindful of its delicate texture.
About 1 min
Cook’s note: Silken tofu is very fragile; handle it with extreme care to prevent it from breaking apart before serving.
2
Place the block of tofu onto a plate lined with several layers of paper towels or a clean kitchen towel to absorb additional moisture.
About 1 min
Cook’s note: Allowing the tofu to rest for at least 15 minutes helps firm it up slightly, improving its texture and allowing it to better absorb the dressing.
3
While the tofu rests, thinly slice the scallion into fine rounds.
About 3 min
Cook’s note: For a more elegant presentation, slice the scallion on a bias.
4
Grate the fresh ginger using a fine grater or microplane.
About 2 min
Cook’s note: Peel the ginger before grating. For easier grating, you can freeze the ginger for about 15-20 minutes beforehand.
5
In a small bowl, whisk together the soy sauce and toasted sesame oil until well combined.
About 1 min
Cook’s note: Taste the sauce and adjust the proportions to your preference; some may prefer a slightly stronger sesame flavor.
6
Once the tofu has rested, carefully transfer it to individual serving bowls or a single shallow dish.
About 1 min
Cook’s note: You can gently cut the tofu into smaller, bite-sized cubes or rectangles if desired, using a sharp knife dipped in water to prevent sticking.
7
Spoon the prepared soy-sesame dressing evenly over the chilled tofu.
8
Generously top the tofu with the sliced scallions and grated ginger.
Cook’s note: Arrange the garnishes artfully for an appealing presentation.
9
Optionally, sprinkle toasted sesame seeds over the top for an added layer of nutty flavor and a pleasant crunch.
Cook’s note: Lightly toast raw sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant and golden for the best flavor.
10
Serve immediately as a refreshing appetizer or light side dish.

Keep it good

Cook’s note:

This dish pairs wonderfully with other Japanese small plates or as a light accompaniment to a main meal. For a variation, consider adding a dash of chili oil for a spicy kick, or a sprinkle of bonito flakes (katsuobushi) for a non-vegan umami boost. A light sake or chilled green tea would be an excellent beverage pairing.

Storage

Store any leftover Hiyayakko in an airtight container in the refrigerator. Keep the tofu and dressing separate if possible to maintain the best texture.

Reheating

Hiyayakko is best enjoyed chilled and fresh. Reheating is not recommended as it will alter the delicate texture of the silken tofu.