Japanese Silken Tofu with Radish and Basil (Vegan, 10 mins)
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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.
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:
- 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