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Hiyayakko (Cold Tofu)


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 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


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.)