Japanese Silken Tofu – Hiyayakko (Vegan, 10 mins)
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If you have a block of silken tofu in the fridge, you’re ready to make hiyayakko – an outstanding Japanese silken tofu recipe.
“Hiya” means “cold” in Japanese. No wonder, it’s a popular summer food with chilled tofu being so fresh and cooling.
This silken tofu recipe is so simple it requires only cutting and mixing the ingredients. It’ll take only up to 10 minutes of your time – no fuss, no muss.
What to expect from a silken tofu recipe
Meet the star of our healthy, versatile and even sensual snack idea – silken tofu. You’ll fall in love with its velvety texture and have a lot of fun experimenting with flavours.
Our plan is to take the often-said-to-be-a-tasteless-food tofu and show you how amazing it can actually taste!
You should probably expect by now that we have something to say about the wholesomeness of the chilled tofu recipe. It’s vegan, low-calorie (72 calories per serving) and moderately high protein (6g per serving)!
If you add 1 cup of cooked sushi rice and divide the silken tofu recipe for 2 servings, you’ll get a 450 calorie, 12g protein and 5g fat lunch or dinner.
What’s more, tofu itself is an amazing nutritious product with many health benefits. It’s a source of complete protein and one of the greatest vegetarian high protein foods for weight loss (you can find out more in this article).
Check out this compilation of 62 vegan tofu recipes if you’re interested in many other tofu recipe options.
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
Call tofu tasteless no more!
Now that you know why this hiyayakko tofu is so cool, we want to make it sound even better.
You can turn on your creativity in the kitchen and make your own fun variations of the chilled tofu recipe. That’s what we did! Just check these out:
Hope all these vegan silken tofu recipes find a way to impress you and stay in your meal plan!
Ingredients
- ¼ cup soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 tbsp water
- 12 oz silken tofu (1 pack of Morinaga silken tofu, 336 g)
- 1 tsp ginger, fresh (grated)
- 1 big scallion or 2 medium (thinly sliced)
- 1 tsp sesame seeds
Instructions
- In a small bowl add the soy sauce, sugar, rice vinegar, and water.¼ cup soy sauce, 1 tbsp sugar, 1 tbsp rice vinegar, 1 tbsp water
- Cut the silken tofu pack into 4 rectangles. Make superficial incisions on the surface of the tofu pieces (this will allow the tofu to absorb the sauce).12 oz silken tofu
- Serve the chilled tofu on small individual plates. Drizzle the sauce over and top with grated ginger, sliced scallion and sesame seeds.1 tsp ginger, fresh, 1 big scallion or 2 medium, 1 tsp sesame seeds
NOTES
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
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