Get ready for the easiest 5 minute meal – Hiyayakko. This Japanese cold tofu recipe is ideal for a quick and healthy lunch you can have at work or home, with loads of topping ideas to get you started.
In This Post You’ll Learn
Why We Love This
Hiyayakko is one of our favourite easy tofu recipes and is a perfect way to cool down on a hot summer’s day! This delicious chilled tofu is light and satisfying without weighing you down.
It’s a really quick and easy side dish or appetiser you can serve before (or alongside) other classic Japanese recipes like yakisoba or okonomiyaki. But if you love tofu as much as we do, you can enjoy it as a quick meal all on its own.
Related: Yudofu (Hot Tofu) / Agedashi Tofu / Japanese Tofu Patties
Cold Tofu Topping Ideas
There are LOADS of toppings that work well with hiyayakko. You can pick some to combine, or keep it simple with just one or two. Here’s an awesome list of ideas to get you started:
Thinly sliced green onions / spring onions
Citrus zest such as yuzu, lemon or lime
Finely sliced perilla leaves (shiso leaves)
Shichimi togarashi chilli powder
Rayu chilli oil and toasted sesame seeds
Sesame Oil
Furikake seasoning
Gomashio – Sesame Salt
Freshly grated ginger or Japanese myoga if you can get it
A splash of dashi stock, mentsuyu or chicken stock
Sliced crab / imitation crab or seafood extender
Grated daikon radish or regular radish
Thinly sliced or shredded nori, aonori flakes or softened wakame seaweed
Natto
Lightly blanched okra
Sliced cucumber and tomatoes with a wafu dressing drizzle
Japanese style mustard
Japanese nikumiso meat sauce
What is Hiyayakko?
Hiyayakko (written in Japanese as 冷奴 or ひややっこ) translates as chilled tofu or cold tofu. Hiya means chilled, and yakko refers to the traditional square block shape of the tofu.
Japanese cold tofu is usually enjoyed as an appetiser or side dish in the summer months to cool off.
The small square of soft or silken tofu is served chilled, most often topped with staple Japanese toppings like soy sauce, sliced green onions / spring onion, bonito flakes, ginger (or myoga) and wasabi.
What You’ll Need
- Tofu – This dish is traditionally made with soft or silken tofu rather than firm tofu.
- Soy Sauce – For the best flavour and quality use a Japanese soy sauce such as Kikkoman which has the perfect balance of flavour and salt. Tamari also works great as a gluten-free option.
- Ginger – Fresh grated ginger gives the tofu a zesty, peppery flavour finish. If you don’t like it, you can leave it out.
- Dried Bonito Flakes (Katsuobushi) – This traditional Japanese seasoning brings delicious umami flavour. Sub with a splash of dashi stock or fish sauce (not traditional, but a great sub for umami flavour) or just leave them out.
- Spring Onion / Green Onion – Adding a little crunch and freshness to the dish, try to pick smaller spring onion as it’s sweeter and goes well alongside the other toppings.
- Wasabi – Similar to horseradish, we love the bite this gives with each mouthful. Feel free to skip if you don’t like heat!
How to Prepare Cold Tofu
- Carefully place the silken tofu into a small dish and drizzle over the soy sauce.
- Place your favourite toppings on top. We recommend bonito flakes, spring onion, ginger and wasabi.
- To cut the tofu, use your chopsticks pressed together. Slice into bite size pieces and enjoy!
Wandercook’s Tips
- Storage – This dish is best enjoyed immediately for fresh flavours and colours. If left too long, the tofu will absorb the brown colour from the soy sauce.
- Work Lunch – If you’re taking it to work, store your toppings and soy sauce separately and assemble at work for the best results.
FAQs
Traditionally this dish is eaten with chopsticks. You can use them to slice the tofu into small bite-sized pieces. If chopsticks aren’t your forte, feel free to use a spoon or fork instead.
No. While traditionally served in a square shape, you can serve it as a whole rectangle if that’s how you bought it or what you prefer.
Yes, it all depends on the toppings you choose. The base is usually just silken tofu and soy sauce, so from there select your favourite vegan topping combinations. Some that work well are:
– Ginger, spring onion and gomashio
– Natto and shichimi togarashi
– Cucumber and tomato (Western style) with a balsamic or wafu dressing drizzle.
Variations
- Get Creative – This recipe is meant to act as a base. Our toppings used are just one option to get you started, but feel free to put whatever you like on top. If you like it, that’s all that matters!
- Make it Spicy – Serve with kimchi, rayu chilli oil or shichimi togarashi.
- Sesame Flavour – Top with a splash of toasted sesame oil and/or sprinkle with toasted sesame seeds and a pinch of salt.
- Citrus Burst – Swap the soy sauce for ponzu sauce, garnish with fresh yuzu, lemon or lime zest.
The best Japanese dishes to have alongside hiyayakko:
★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- 200 g silken tofu cut to square
- 2 tbsp soy sauce sub 1 tbsp mentsuyu and 1 tbsp dashi stock
- 1 tsp ginger grated and heaped, sub myoga
- 1 spring onion / green onion chopped
- 2 tbsp bonito flakes / katsuobushi
- ½ tsp wasabi
Instructions
- Carefully place the silken tofu into a small dish and drizzle over the soy sauce.200 g silken tofu, 2 tbsp soy sauce
- Place your favourite toppings on top. We recommend bonito flakes, spring onion, ginger and wasabi. More topping ideas below in the notes!1 tsp ginger, 1 spring onion / green onion, 2 tbsp bonito flakes / katsuobushi, ½ tsp wasabi
- To cut the tofu, use your chopsticks pressed together. Slice into bite size pieces and enjoy!
Video
Recipe Notes
- Topping Ideas:
- Citrus zest such as yuzu, lemon or lime
- Finely sliced perilla leaves (shiso leaves)
- Shichimi togarashi chilli powder
- Rayu chilli oil and toasted sesame seeds
- Sesame Oil
- Furikake seasoning
- Gomashio – Sesame Salt
- A splash of dashi stock, mentsuyu or chicken stock
- Sliced crab / imitation crab or seafood extender
- Grated daikon radish or regular radish
- Thinly sliced or shredded nori, aonori flakes or softened wakame seaweed
- Natto
- Lightly blanched okra
- Sliced cucumber and tomatoes with a wafu dressing drizzle
- Japanese style mustard
- Storage – This dish is best enjoyed immediately for fresh flavours and colours. If left too long, the tofu will absorb the brown colour from the soy sauce.
- Work Lunch – If you’re taking it to work, store your toppings and soy sauce separately and assemble at work for the best results.
- Get Creative – This recipe is meant to act as a base. Our toppings used are just one option to get you started, but feel free to put whatever you like on top. If you like it, that’s all that matters!
- Make it Spicy – Serve with kimchi, rayu chilli oil or shichimi togarashi.
- Sesame Flavour – Top with a splash of toasted sesame oil and/or sprinkle with toasted sesame seeds and a pinch of salt.
- Citrus Burst – Swap the soy sauce for ponzu sauce, garnish with fresh yuzu, lemon or lime zest.
Nutrition
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