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Hiya-Yakko (chilled soft tofu) π±
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Chef :
RachelHiya-Yakko (chilled soft tofu) π±
This is such a delicate dish and itβs so refreshing, perfect for summer. It must be made with a very soft or silken tofu or itβs not the same. Itβs lovely to serve on iced water which I flavour with some lemon verbena from the garden. Each person should have a little plate so that they can mix the ginger, spring onion and ponzu (but Iβm the only one who likes this in my house). When I have soft tofu I make 3 dishes - miso soup, Agedashj and this dish. It took me a long time to decide that I liked tofu and this is probably not a dish for a newbie to tofu, but I really love it.
Ingredient
Food ration :
1 personCooking time :
10 minutesCooking instructions
* Step 1
Lightly press the tofu, cube and place in Iced water. You want them to sit in top to chill rather than fully submerge. I like to flavour the water with lemon verbena from my garden.
* Step 2
Prepare your side dipping dishes - grated ginger (grate very finely and make a little mound) soy or ponzu (I mixed soy and a little yuzu juice) and finely slice the greens of spring onions.
* Step 3
Dip your chilled tofu square into your dipping plates.
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