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 Servings


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

  1. Soak Dried Cut Wakame in water until soft, drain well, and squeeze to remove extra water.
  2. Combine all the Dressing ingredients in a bowl, add Wakame, and mix to combine.
  3. Tear Iceberg Lettuce into bite-size pieces and place in a serving deep plate. Break OR cut Silken Tofu and arrange on the Lettuce.
  4. Spoon the Wakame over Tofu, drizzle all the dressing, sprinkle with some finely chopped Spring Onion, and enjoy immediately.