Hiyayakko (Cold Tofu)

Hiyayakko (Cold Tofu)
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

In the summertime, I like to keep things simple: Chop, assemble, and serve. This Japanese cold tofu recipe could literally take you five minutes, requiring no cooking and few ingredients.

Click here to see Tofu Can Be Delicious — 6 Great Recipes.

2
Servings
5
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 blocks silken tofu, cut into smaller 2- to 3-inch blocks
  • 1/2 scallion, chopped
  • 1/2 Teaspoon grated fresh ginger
  • Pinch of bonito flakes
  • Soy sauce, to taste

Directions

Top the tofu with the scallions, ginger, and bonito flakes. Pour over a little soy sauce at a time. (With tofu, it can easily go from perfectly seasoned to too salty.)

Nutritional Facts

Carbohydrate, by difference
1g
1%
Calcium, Ca
2mg
0%
Folate, total
1µg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
9mg
1%

Tofu Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Tofu Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.