Best 4 Chilled Tofu Japanese Style Recipes
In the realm of Japanese cuisine, chilled tofu, known as hiyayakko, stands as an elegant and refreshing dish that embodies the essence of simplicity and taste. This culinary delight is crafted from high-quality tofu, carefully chilled to perfection and served with a medley of delectable toppings and sauces that elevate its delicate flavor. Whether you prefer the classic combination of soy sauce, grated ginger, and scallions, or venture into more adventurous territory with toppings like ponzu sauce, sesame seeds, or even a drizzle of spicy chili oil, hiyayakko offers a versatile canvas for culinary exploration. This article presents a collection of chilled tofu recipes that span the spectrum of flavors, from the traditional to the innovative, ensuring that every palate finds its perfect match. From the simplicity of a minimalist approach to the vibrant symphony of textures and tastes, these recipes capture the essence of hiyayakko and showcase the boundless possibilities of this humble yet extraordinary ingredient.
Here are our top 4 tried and tested recipes!
JAPANESE CHILLED TOFU
Silken tofu is sometimes packaged in shelf-stable boxes, rather than refrigerated. Garnishes such as bonito flakes, shiso, and nori can be found at Asian supermarkets such as 99ranch.com.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 12m
Number Of Ingredients 7
Steps:
- Put onion in a small bowl; add water to cover. Let soak for 10 minutes. Drain well; pat dry with a paper towel.
- Prepare tofu: Open tofu and invert onto a plate. Use paper towel to blot away excess liquid. If using medium tofu, drain on lint-free towel or 2 stacked sheets of paper towel on a plate.
- Cut medium or block tofu into 1-inch cubes or 1-inch-thick dominoes; arrange in a shallow bowl or individual dishes. (If using tofu pudding, scoop up large shards with a metal spoon, putting into shallow bowl or individual serving dishes.) Before serving, pour off any whey.
- Drizzle with soy sauce. Top with green onion, ginger, and optional garnishes (or leave tofu naked and let diners choose their own toppings).
CHILLED TOFU, JAPANESE-STYLE
With this dish, you can orchestrate the flavor of each bite by choosing from a variety of savory condiments.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 17
Steps:
- Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Repeat with second package of tofu for a total of 48 pieces. Place tofu in a serving bowl and nestle the bowl in a larger bowl filled with crushed ice. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Meanwhile, place dipping sauce ingredients in a small bowl and whisk until well blended; set aside.
- Prepare 5 or more condiments and place each in a separate bowl or dish. Serve tofu family style in its chilled bowl with condiments, dipping sauce, and individual serving dishes.
Nutrition Facts : Calories 136 g, Fat 3 g, Protein 14 g
SILKEN TOFU WITH SPICY SOY DRESSING
This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Hetty McKinnon
Categories finger foods, vegetables
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
- Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
CHILLED SOBA WITH TOFU AND SUGAR SNAP PEAS
Steps:
- Make sauce:
- Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 2 cups liquid (add water if necessary) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoon salt and bring to a boil, stirring until sugar has dissolved. Remove from heat. Stir in sesame oil, then cool in pan in a large ice bath.
- Cook noodles and vegetables:
- Blanch sugar snaps in a large pot of unsalted boiling water until crisp-tender, about 2 minutes. Transfer with a slotted spoon to a large colander set in ice bath to stop cooking. Lift colander to drain. Transfer sugar snaps to a bowl. Meanwhile, return water to a boil. Blanch spinach until just wilted, about 30 seconds, then cool and drain in same manner. Squeeze out excess water. Add to sugar snaps.
- Return water to a boil.
- Add noodles and cook according to package directions, stirring occasionally, until tender. Drain in colander and rinse with cold water. Cool in ice bath until very cold (add more ice to water as necessary). Drain well.
- Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.
- Whisk sauce, then pour 1 1/2 cups sauce into a large bowl. Add noodles, sugar snaps, spinach, and half of scallions and toss. Serve in shallow bowls, topped with tofu, remaining scallions, and ginger. Drizzle with some of remaining sauce and serve remainder on the side.
Tips:
- Choose the right tofu: For this recipe, it's best to use firm or extra-firm tofu. This will help the tofu hold its shape when it's chilled.
- Press the tofu: Pressing the tofu helps to remove excess moisture, which will also help it to hold its shape when it's chilled.
- Use a sharp knife: When cutting the tofu, use a sharp knife to get clean, even slices.
- Marinate the tofu: Marinating the tofu in a flavorful sauce will help to add flavor and depth to the dish.
- Chill the tofu: Once the tofu is marinated, chill it for at least 30 minutes before serving. This will help the flavors to meld and develop.
- Serve the tofu: Chilled tofu can be served as an appetizer, a side dish, or a main course. It can be served with a variety of dipping sauces, such as soy sauce, ponzu sauce, or sesame sauce.
Conclusion:
Chilled tofu is a refreshing and delicious dish that is perfect for a summer meal. It is easy to make and can be customized to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and healthy dish that the whole family will enjoy.
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