Hiyayakko (Chilled Silken Tofu)
A classic Japanese chilled silken tofu snack, served cold with soy, ginger, spring onion and sesame, with sliced baby cucumbers on the side. No cooking, ready in two minutes.
- 140
- kcal
- 13g
- protein
- 6g
- carbs
- 6g
- fat
- 1g
- fiber
- 5 min
- time
Method
Plate the tofu
Gently lift the cold silken tofu, cold from its pack, drain off the water, and pat the surface dry. Sit it on a plate or in a shallow bowl.
Add the cucumber
Slice the baby cucumbers, sliced and arrange alongside the tofu.
Add the toppings
Top the tofu with the ginger, grated, spring onion, finely sliced, and sesame seeds.
Dress and serve
Drizzle over the soy sauce and the few drops sesame oil (optional) if using. Add bonito flakes (katsuobushi), optional on top if you like. Eat cold, straight away.
Notes
Around 140 kcal and 13g protein with the cucumber — light, clean, very high protein for the calories. Naturally lactose-free and vegetarian. Keep the tofu COLD — served chilled straight from the fridge (hiyayakko means 'chilled tofu'). Drain gently and pat the surface so the soy doesn't slide straight off; silken is delicate, so lift carefully. The baby cucumbers add fresh crunch and contrast against the soft tofu. Light on its own — have with rice or alongside something to make it a full meal rather than a snack/side. Bonito flakes add smoky umami (and protein) but make it non-vegetarian. Ponzu instead of soy, or chilli/grated daikon, all vary it.