When I don’t want to cook on a hot summer day OR I am just simply too tired, cold Silken Tofu can be a meal. In Japan, there is a dish called ‘Hiyayakko’, that is the dish of chilled soft Tofu enjoyed with a variety of sauces and vegetables OR condiments. I was going to make it today, but the Tofu accidentally broke into pieces, and the dish ended up such a salad. However, it was really good and I quickly took a photo. This is how I made it.
2 tablespoons Dried Cut Wakame
1-2 leaves Iceberg Lettuce
300g Silken Tofu *OR soft type Tofu
Spring Onion *finely chopped
1/2 tablespoon Sugar
1/2 tablespoon Toasted Sesame Seeds
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
1/2 tablespoon Sesame Oil
Chilli Flakes as required
- Soak Dried Cut Wakame in water until soft, drain well, and squeeze to remove extra water.
- Combine all the Dressing ingredients in a bowl, add Wakame, and mix to combine.
- Tear Iceberg Lettuce into bite-size pieces and place in a serving deep plate. Break OR cut Silken Tofu and arrange on the Lettuce.
- Spoon the Wakame over Tofu, drizzle all the dressing, sprinkle with some finely chopped Spring Onion, and enjoy immediately.