This Japanese tofu salad is either the quickest side you can make or the laziest one when you don’t feel like cooking. Either way, you should have it in your recipe repertoire.
Use silken tofu as a blank canvas for any sort of topping you like. Bonito flakes and soy sauce are used here.
Serve this simple salad on its own or share it as an appetizer along with Chinese Broccoli, Japanese Mushroom Rice, or Baked Salmon (with the BEST marinade).
Known as Hiyakko Tofu
Hiyakko tofu is a Japanese cold dish consisting of silken tofu topped with a few simple garnishes.
The beauty of this dish is found in its simplicity that echoes the culture and cuisine of Japan.
Like a cool popsicle
Incredibly cooling on a hot, summer day, it feels like a smooth, creamy popsicle on the palate.
Highlight the clean flavors by using the highest quality ingredients possible such as organic tofu and a premium soy sauce.
Simple Ingredients
At it’s very basic, you need silken tofu, sometimes also called soft tofu.
Tofu comes in various levels of firmness. Medium soft tofu will also work.
I would stay away from firm, since it doesn’t taste great raw.
Special Soy Sauce
The regular and reliable Kikkoman soy sauce works for many dishes, but this salad may be worth investing in a premium soy sauce.
Much like you would use the finest extra virgin olive oil to drizzle on salad, you would use this soy sauce to enjoy with sashimi or to season a raw salad such as this Japanese tofu salad.
Other Items to Garnish your Japanese Tofu Salad
- Grated ginger
- Edamame beans
- Wakame seaweed
- Thin sliced cucumber
- Pickled ginger
- Nori strips
- Shiso leaves
- Cherry tomatoes
- Corn kernels
- Bacon bits? It’s not so traditional, but it certainly doesn’t sound like a bad idea.
How to make Japanese Tofu Salad
Step 1: Cut tofu
It’s easiest to put the block of tofu directly on the serving plate. Slice in half, horizontally.
Then cut the tofu into about 1″ squares, while maintaining the shape of the block.
Step 2: Drain excess water
Once you cut tofu, water will start to leach out.
Drain off the plate as carefully as you can, without disrupting the block of tofu.
Step 3: Garnish
For a vegan option, the tofu can be topped with seaweed strips and edamame instead of bonito fish flakes.
Top with soy sauce, sesame oil, and any of other toppings of your liking.
Helpful Tips:
- The silken, also called soft, tofu will continue to leech water as it sits. Cut and plate the tofu just prior to serving.
- Slice the green onions as thinly as possible. It will look nicer and match the delicacy of the tofu.
- Other optional garnishes include grated ginger, edamame, wakame seaweed, thin sliced cucumber, pickled ginger, shiso leaves, cherry tomatoes, corn kernels, and bacon.
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Quickest, Coolest Japanese Tofu Salad
Ingredients
- 1 block soft or silken tofu preferably organic
- 2 Tb soy sauce the best one you have
- 1 Tb sesame oil
- 1/4 c bonito flakes or seaweed strips for a vegan option
- 1 Tb sliced green onion
Instructions
- Carefully remove the block of soft tofu from packaging without breaking. Cut into bite sized cubes and transfer to serving plate.
- Dress with soy sauce and sesame oil. Garnish with bonito flakes and green onion.
- Serve immediately.
Notes
- The silken, also called soft, tofu will continue to leech water as it sits. Cut and plate the tofu just prior to serving.
- Slice the green onions as thinly as possible. It will look nicer and match the delicacy of the tofu.
- Other optional garnishes include grated ginger, edamame, wakame seaweed, thin sliced cucumber, pickled ginger, shiso leaves, cherry tomatoes, corn kernels, and bacon.
Nutrition
Do you love cool salads? Please spread the Asian ♥ and share!
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