Hiyayakko (冷奴)
Japan
Cold tofu salad served with fresh vegetables and a light soy sauce. Perfect as a light appetizer or side dish.
Ingredients
- 2 pcs tofu
- 1 pcs cucumber
- 1 pcs eggplant
- 1 pcs green pepper
- 1 pcs ginger
- 3 tbsp dashi broth
- 3 tbsp soy sauce
- 1 tsp sugar
Steps
-
Cut the tofu into cubes about 3 cm and place them in a bowl with cold water; chill in the refrigerator.
-
While the tofu chills, finely chop the cucumber, eggplant and green pepper into pieces about 5 ml; peel and grate the ginger.
-
In a separate bowl, mix the dashi broth (or water), soy sauce and sugar – the resulting sauce will be cold.
-
Remove the tofu from the water, arrange on plates, garnish with the sliced vegetables and lightly drizzle with the sauce.