Hiyayakko (Cold Tofu)
Good Morning Everyone!
How are you doing today? This recipe today isn’t necessarily a recipe, so much as it is a suggestion. Think of it as a healthy version of a Japanese salad bar. Let’s talk about tofu for a moment. I love tofu, but that wasn’t always the case. Before I understood how tofu can be used and cooked, I thought it was a bland, boring block. Why in the world would someone want to eat a giant, rubber-looking block of beans? It doesn’t even look like beans either! It looks like… white clay.
But then I had gastric bypass surgery and my options for protein became massively limited. I had no choice but to venture outside of my carnivorous ways and learn new cooking methods. (Cue tofu). I quickly learned that tofu comes in several different textures. If you want to make tofu scrambled eggs, which by the way are an amazing breakfast, simply use extra firm tofu, chop it up with a few dashes of turmeric, toss in some veggies and voila! You’re set! If you’d like to make a tofu-based pudding you can use silken tofu and with a few ingredients you can have luscious, creamy pudding without all of the calories.
The other night it was hot. Really hot. So hot that even with all of the windows open and the box fan running I still found myself sweating. I dreaded cooking because I didn’t want to add any more heat to the house. That’s when I thought, “surely there must be a no-cook, cold dish I can make”. So I hopped on the internet to poke around. That’s when I stumbled upon “Just One Cookbook”s Hiyayakko recipe. Hiyayakko, (say that 3 times fast), simply means cold tofu in Japanese. But this side dish is a vessel for many serving options. I was intrigued.
I encourage you to click on her blog link here and pop over to look at all of the tofu combinations she recommends. Using a cube of tofu as your base, you can top it with many fresh vegetables and herbs including: cucumber, tomato, corn, seaweed, scallions, soy sauce, bonito flakes, wasabi, and plum paste. I, on the other hand, didn’t have most of those ingredients. But, I did have soy sauce and bonito flakes (aka katsuobushi). So I sliced a block of tofu, drizzled some soy sauce on top, and sprinkled a bit of flakes for garnish. The result was a delicious, cold, flavorful tofu that my husband and I enjoyed very much!
So go ahead and check out :“Just One Cookbook”s Hiyayakko recipe and have a fantastic Friday everyone! ❤