Japanese Silken Tofu with Radish and Basil (Vegan, 10 mins)
Want to Save This Post?
Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week!
By submitting this form, you consent to receive emails from Hurry the Food Up.
Here’s a delicious Japanese silken tofu recipe with radish and basil to add more incredible favours and textures to such a simple dish.
This radish-basil partnership provides some fresh complexity with extra spice and crunch. If you’ve ever wondered what to do with silken tofu, don’t skip over this one!
You may already know that hiyayakko is a Japanese chilled tofu dish usually served in the summertime. Radishes and basil are also very summery. So we put them together – to great effect, in our humble opinion!
What we love about this Japanese silken tofu recipe
We use silken tofu for the hiyayakko tofu because it has a very creamy and soft texture. The idea is not to mask it but complement it with some contrasting flavour and zing.
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
One more great thing about this silken tofu recipe is that radishes are incredibly healthy, low carb, rich in several vitamins and minerals.
Chilled tofu can go in many directions, you can even try and add your favourite ingredients to the topping. Check out these amazing Japanese silken tofu recipes for more inspiration:
Ingredients
- ¼ cup soy sauce
- 2 tbsp maple syrup
- 1 tsp sesame oil
- ¼ tsp garlic powder
- 12 oz silken tofu (1 pack of Morinaga silken tofu, 336 g)
- 2 radishes (grated)
- ¼ cup basil, fresh (sliced into thin strips)
Instructions
- Mix the soy sauce, maple syrup, sesame oil and garlic powder.¼ cup soy sauce, 2 tbsp maple syrup, 1 tsp sesame oil, ¼ tsp garlic powder
- 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 radish and sliced basil leaves.2 radishes, ¼ cup basil, fresh
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!
Comments