A simple side dish or snack made in 5 minutes: Japanese Cold Tofu! A block of chilled tofu is topped with a drizzle of soy sauce and toppings of choice. A dairy-free, gluten-free, vegan-friendly dish that requires no cooking!

this recipe

What is Japanese Cold Tofu?

Japanese Cold Tofu is a traditional Japanese dish enjoyed as a snack, appetizer, or side dish. Also called Hiyayakko, it’s one of the simplest dishes you can make. All you need is a block of cold tofu and a few pantry ingredients. Perfect for the hot summer months when you don’t want to cook.

In Japanese cuisine, Hiyayakko is enjoyed as part of a set meal or bar food (Izakaya). Serve as a meal with rice, soup, and a few other side dishes. Or as a snack or appetizer with cold beer and edamame.

The star ingredient is Silken Tofu. Also known as Soft Tofu, it is very soft and silky with a delicate flavor. The creamy texture of the tofu is custard-like and melts in your mouth.

Top with a classic combination of flavorful toppings: bonito flakes (katsuobushi), green onions, freshly grated ginger, and a drizzle of soy sauce. Or change it up depending on your preference. You can add various toppings like sweet cherry tomatoes and cucumber, too.

In Japan, Hiyayakko is a popular dish in the summer time. The cold tofu dish is refreshing, easy to make, and will cool you down. But honestly? I enjoy eating it year round, even in the winter.

Think of it as the no-cook, cold version of Agedashi Tofu. Similar to Korean Silken Tofu, it’s fresh, simple to make, and endlessly customizable. Enjoy!

Ingredients

• Silken Tofu or Soft Tofu. Tofu is made of coagulated soybean milk. The texture ranges from silken to extra firm, depending on how long its pressed. For this recipe, you will need fresh Silken Tofu or fresh Soft Tofu, which is unpressed and contains the highest water content. Do not use Medium tofu or Firm tofu, as it will be too hard.

Look for Silken Tofu packed in a vacuum packed container where the tofu is touching the sides of the container (not floating in water) for the best silky texture.

• Soy Sauce. A drizzle of soy sauce is all you need. Swap with Ponzu (soy sauce + citrus) or Sweet Soy Sauce, if you prefer. Or use gluten-free Tamari to make it gluten-free.
• Green onion. Adds freshness.
• Bonito flakes. Also known as Katsuobushi. Smoked, fermented skipjack tuna thinly shaved into flakes. Leave it out for a vegetarian or vegan version.
• Fresh Ginger. Freshly grated ginger is a classic addition.

More topping ideas:

• Tomato + Balsamic Glaze. For a Caprese vibe, add sweet cherry tomatoes and drizzle with balsamic glaze. Season with flaky sea salt and freshly cracked black pepper.
• Natto. A traditional Japanese dish made of fermented soybeans.
• Chili Oil + Soy Sauce + Cilantro. For a spicy, umami-rich flavor, add a drizzle of chili oil (or chili crips), soy sauce, and a generous handful of cilantro.
• Avocado + Wasabi. Creamy avocado, soy sauce, mirin and spicy Japanese mustard (wasabi) make a great combination.
• Umeboshi Plum. Tart and tangy. Add a drizzle of soy sauce and umeboshi plum (or ume paste).
• Kimchi + Gim. Add a Korean twist with spicy kimchi and crumbled Gim (nori).

How to make Hiyayakko

1. Chop green onion. Finely mince the green onion. Set aside.
2. Grate ginger. Peel ginger, using a vegetable peeler or sharp paring knife. Using a microplane or ceramic ginger grater, grate ginger until mushy and juicy. Set aside.
3. Drain Tofu. With a sharp paring knife, cut slits into the top film of the tofu package. Do not remove the plastic film on top. Instead, hold onto the top of the cut film with one hand and gently turn over, draining excess water. Remove the film.
4. To make 1 large portion: Flip the tofu block onto a small plate with a rimmed edge. Tips: Jiggle the tofu gently until it releases from the box. You can also cut a notch on the bottom of the tofu box so air will enter the bottom and make it easier to release the vacuum seal.
5. To make 4 small portions: Cut the tofu block into 4 equal pieces. To make it easier for the tofu to release, cut around the edges of the box. Or, cut a notch on the bottom of the tofu box o air will enter the bottom and make it easier to release the vacuum seal. Using clean hands, gently remove the pieces and transfer to 4 small dishes or small bowls. Be gentle! The tofu will be delicate.
6. Add toppings. Add chopped green onion, a small amount of the grated ginger pinched into a ball, and a sprinkle of bonito flakes (if using). Right before serving, drizzle soy sauce on top.
7. Serve. Serve immediately, as a meal with rice, soup, and other side dishes. Or, as a snack with cold beer and edamame. Enjoy!

PRO Tips

• Serve immediately. Japanese Cold Tofu is best eaten immediately. The soft tofu will continue to release water as it sits. Keep tofu in the box until ready to transfer. Drain water right before plating. And work as fast as you can.
• Handle gently. The silky, delicate texture of the tofu needs careful handling. Be gentle! The first block of tofu will be the hardest to remove from the vacuum seeled container.
• Use a sharp knife. Sharpen your knife so the delicate tofu doesn’t crumble or tear.
• Grate ginger until mushy and juicy. Use freshly grated ginger for best aroma and flavor. A Japanese ginger grater (affiliate) works great to crush the fibrous strands of ginger. Or use a microplane (affiliate).

Serve with

Serve as a meal with rice, Miso Soup, and other side dishes. Some suggestions: Avocado Salad, Korean Pumpkin Salad, Korean Potato Salad, Miso Glazed Salmon, or Wakame Seaweed Salad.

Or enjoy as a snack with cold beer. Add Izakaya sides like edamame, Karaage, gyoza (or dumplings), or tempura.

FAQ

More Tofu recipes

• Korean Silken Tofu
• Soondubu Jjigae (Soft Tofu Stew)
• Korean Braised Tofu (Dubu Jorim)
• Air Fryer Panko Tofu
• Doenjang Jjigae (Soybean Paste Stew)