Best 3 Chilled Tofu Japanese Style Recipes
Chilled tofu, known as hiyayakko in Japanese cuisine, is a refreshing dish that showcases the inherent flavors of tofu. It is a popular summer dish, often served as an appetizer or as part of a multi-course meal. Whether you are a tofu enthusiast or a curious culinary explorer, this article will guide you through the process of creating a delectable chilled tofu dish, inspired by traditional Japanese culinary techniques. We will explore the subtleties of selecting the right tofu, preparing it, and pairing it with a variety of delicious toppings and sauces. From the classic simplicity of soy sauce and grated ginger to the bold flavors of ponzu and shiso leaves, you will discover a world of possibilities to transform your chilled tofu into a culinary masterpiece.
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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.
Tips:
- Choose firm or extra firm tofu for the best texture. Medium or soft tofu will not hold its shape as well.
- Press the tofu to remove excess water. This will help the tofu absorb the marinade better and result in a more flavorful dish.
- Use a variety of marinades to flavor the tofu. Some popular options include soy sauce, mirin, sake, rice vinegar, and sesame oil.
- Chill the tofu for at least 30 minutes before serving. This will help the flavors to meld and develop.
- Serve the tofu with a variety of toppings, such as grated ginger, scallions, bonito flakes, and seaweed.
Conclusion:
Chilled tofu is a refreshing and delicious dish that is perfect for a summer meal. It is also a very versatile dish that can be served in a variety of ways. Whether you are looking for a light and healthy appetizer or a flavorful main course, chilled tofu is a great option.
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