Cold tofu is a traditional and typical summer food in Japan. Tofu does not have much flavour or taste so usually it is topped with bonito flakes, grated ginger, shallots and soy sauce. These toppings give the tofu a classic Japanese flavour that is so delicious! It’s a very refreshing and easy to prepare dish that is also simple and healthy!
Cold tofu is called “Hiyayakko” in Japanese and traditionally served with bonito flakes, green shallots, grated ginger and soy sauce. They are so simple yet so delicious and refreshing with the ginger flavour. I also have another topping suggestion. I am from Wakayama prefecture that is famous for Nanko Ume (Prunus mume is the scientific name), which is a type of plum used to make Umeboshi (pickled plum). We use “Umeboshi” for many dishes like Onigiri. The kind of umeboshi I like is nanko ume mixed with bonito flakes and is called Katsuo Ume. I wanted to recreate this katsuo ume as sauce for cold tofu. It turned out really delicious and goes so well with the tofu! It gives a slightly sour taste to the tofu, which makes it taste really yummy. You can try this sauce with the tofu or you can just use regular soy sauce if you’re not a fan of umeboshi. I hope you enjoy it!
- 300 g Silken or Firm Tofu
- 50 g Okura
- 1/2 cup sprouts
- 2 umeboshi pickled plum
- 1 tbs soy sauce
- 1 tbs mirin
- 5 g bonito flakes
- Cut the tofu in half and place each on a separate serving plate.
- Cook the okura for 1 minute in boiling water then drain the water and cool it down quickly under running water.
- Slice the okura thinly.
- Deseed the umeboshi and chop them into small pieces.
- Mix the chopped umeboshi, soy sauce, mirin and bonito flakes.
- Top the tofu with sprouts, okura, and pour the umeboshi sauce over to serve.