Thursday, August 4, 2011

Hiyayakko (Japanese Chilled Tofu) - (Vegetarian/Vegan)

In case you've been living under a rock (Hey, Rick - check this out!), it's HOT out there. It's August here in Alabama, and I *SHOULD* be used to these summers after 30 years, but I SWEAR this summer is hotter than I ever recall.

If you're in one of the 350984092527547 states under a heat advisory, you probably don't feel like cooking. Or moving. Or doing much of anything. This oppressive heat (110 degree heat index, anyone?) reminds me of spending summers in Japan with family and makes me nostalgic for the small no-cook meals that help one cool down.

Hiyayakko is simply chilled tofu, topped with any of a myriad of toppings, and dressed simply with soy sauce and sesame oil. For vegetarian, leave off the katsuobushi, and for vegan, simply use tamari in place of soy sauce. Rather than an actual recipe, this is simply a guideline of what *I* like on my hiyayakko. 



Hiyayakko (Japanese Chilled Tofu)

1 block silken or firm tofu, chilled
Katsuobushi (dried bonito flakes)
Grated ginger or daikon radish
Thinly sliced scallions
Toasted sesame seeds
2 tsp soy sauce
1/2 tsp sesame oil

Drain the tofu & cut into blocks. 


Combine the soy sauce & sesame oil; drizzle atop tofu. 


Top with desired toppings. 



Easy, huh??

2 comments:

  1. Delicious looking. And if you are similar to me, you are irritated that no one ever seems to be reading your own blog!! On those occasions I get a comment I am shocked then pleased...wish it happened more often.

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    1. Do you have a link to your blog? I'll be sure to check it out!

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