Hiyayakko (Japanese chilled tofu)

vegan, gluten-free (if using gluten-free tamari), nut-free, refined sugar-free

Adapted from Anjali Prasertong's recipe on Kitchn.

Okay, so all you tofu haters are going to be skeptical of this, but this is a chilled tofu dish with a variety of topping options. Perfect for a quick summertime snack or side dish, it requires no cooking and comes together in just a few minutes. Even though I've always liked cooked tofu, I held out way too long from trying this dish. (I think I tried cold tofu cubes from a salad bar about ten years ago and didn't like them.) Now I'm hooked! The important thing to remember is that tofu has almost no flavor, so it will taste like whatever you put on it. Strong flavors like soy sauce, sriracha, and ginger will completely mask the subtle tofu flavor. To me, the texture is sublime, like a firm pudding.

Serves: 2-4 / Prep time: 5 min / Total time: 5 min

Ingredients:​

• 1  12-ounce carton silken tofu*, chilled

Any of the following toppings:

• soy sauce/tamari
• sriracha
• crushed roasted seaweed
• sesame seeds
• minced ginger
• chopped scallion
• chopped herbs
• anything you think will taste good!

Directions:​

1. ​Carefully cut open tofu package, drain water out, and slice into 2-4 slabs and place them on individual plates.**
2. Top with your preferred toppings, and serve. I'd highly recommend drizzling on soy sauce or gluten-free tamari to give it a nice, salty flavor. From there, add whatever flavors and textures you like.
3. Eat with chopsticks, or if you're chopstick-challenged like me, a fork! To make it a complete meal, serve with stir-fried veggies and steamed rice. Yum!

*Silken tofu will give the best texture. Look for the shelf-stable aseptic cartons in your grocery's Asian foods aisle. When you get home, refrigerate it in preparation for this dish.

**If not using all the tofu slabs at once, store in an air-tight container in the fridge for a couple of days OR make Secret Ingredient Chocolate Mousse!