Japanese · Lunch
Cold Tofu Salad
Silken tofu served chilled and topped with grated ginger, sliced scallion, and toasted sesame seeds. Finished with soy sauce and toasted sesame oil, this Japanese cold salad requires no cooking and is ready in minutes as a light, protein-forward starter.
$3
8 minsPrep
0 minsCook
8 minsTotal
EasyLevel
Nutrition per serving
168Calories
13.2gProtein
10.4gFat
7.9gCarbs
2.3gSugar
1.1gFiber
947mgSodium
0mgChol
1.5gSat Fat
290mgPotassium
140mgCalcium
2.4mgIron
0mcgVitamin B12
2.5mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
egg-free
rich-umami
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Drain the silken tofu on a folded paper towel for 10 minutes to gently remove excess water without breaking the delicate curds.
2
Chill
Refrigerate the drained tofu block for 10 minutes until very cold, as hiyayakko is traditionally served ice-cold.
3
Build
Slide the tofu onto a plate, then top with ginger grated over it, sliced scallion, toasted sesame oil drizzled across, and toasted sesame seeds scattered over.
4
Plate
Serve immediately while the tofu is still cold, with optional cucumber slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g silken tofu, drained
- 2 tbsp2 tbsp soy sauce
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp toasted sesame oil
- 2 tsp2 tsp sesame seeds
