Hiyayakko – cold tofu with ginger and scallions


  • 12 ounce silken tofu
  • 1 stalk scallion (finely chopped)
  • 1 small thumb size ginger (peeled and grated)
  • bonito flakes (katsuobushi)
  • light soy sauce


  • Take curd out of the package and drain. Wrap curd in towel or room towel to get rid of excess water.
  • Slice the curd cube in four even items. Plate the curd and add some scallions, a bit freshly grated ginger and sprinkle some bonito flakes.
  • Drizzle a bit soy (too a lot of can overpower the fragile flavor of the tofu) and serve.

source http://recipetocooking.blogspot.com/2019/03/hiyayakko-cold-tofu-with-ginger-and.html

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