MAKEOVER: Hiyayakko - Japanese Cold Tofu variation (by CAMMORDSITH) (by CAMMORDSITH)
 (by CAMMORDSITH) Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 212.4
- Total Fat: 13.0 g
- Cholesterol: 1.0 mg
- Sodium: 2,115.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 8.4 g
- Protein: 26.5 g
View full nutritional breakdown of MAKEOVER: Hiyayakko - Japanese Cold Tofu variation (by CAMMORDSITH) (by CAMMORDSITH) calories by ingredient
View the original recipe for Hiyayakko - Japanese Cold Tofu variation (by CAMMORDSITH)
Introduction
This is a real easy recipe that is great for summer - very refreshing and a good snack. You can have it for lunch and I even sometimes have a slightly larger portion as a dinner! This is a real easy recipe that is great for summer - very refreshing and a good snack. You can have it for lunch and I even sometimes have a slightly larger portion as a dinner!Number of Servings: 1
Ingredients
-
Ingredients:
Broccoli, fresh, 0.50 cup, chopped (remove)
Carrots, raw, 0.50 cup, chopped (remove)
Celery, raw, 0.50 cup, diced (remove)
Fresh Chives, 1 tbsp chopped (remove)
Ginger Root, 1 tsp (remove)
Seaweed, laver, 2 sheets (remove)
Soy Sauce, 2 tbsp (remove)
Tofu, firm, 0.50 cup (remove)
furikake, 1 tbsp (remove)
Bonito Flakes (1 serving = 1.5 g), 1 serving (remove)
Directions
Put fresh tofu on a plate or bowl.
Tofu usually comes in 16 oz containers. I use 1/4 of a container per serving (about 4 oz of Tofu). I like firm tofu because of the consistency (it doesn't break apart so easily when eating with chopsticks!). Open the package and take the portion you want. Leave the liquid and reseal the container for later use. Tofu can go bad, so refriderate and pay attention to freshness dates.
I use a food processor which speeds up food preparation. I chop the fresh ginger and carrot together and add on top of the tofu. Then I'll chop some celery, broccoli, green pepper, tomato, or whatever other vegetables I like, together or separately and add these decoratively to the plate or bowl. Chopped green onion can be sprinkled over the top.
Pour some soy sauce over the entire thing or just over the tofu-ginger-carrot-chive and enjoy!
All the the ingredients can be rearranged or replaced with other ingredients. I can't find the dried fish sometimes but it's good without it. Hiyayakko is fantastic with other fish as well. Also I sometimes make fresh beans and have over the tofu (but that's another recipe!). There are a number of Hiyayakko variations online so look up what others do and enhance your experience!
The recipe for Hiyayakko can be vaired according to taste. I like strong flavors so I add more ginger, sometimes even fresh galic. You can also add use Tuong Ot Sriracha or any kind of mustard you like as a garnish.
Tofu usually comes in 16 oz containers. I use 1/4 of a container per serving (about 4 oz of Tofu). I like firm tofu because of the consistency (it doesn't break apart so easily when eating with chopsticks!). Open the package and take the portion you want. Leave the liquid and reseal the container for later use. Tofu can go bad, so refriderate and pay attention to freshness dates.
I use a food processor which speeds up food preparation. I chop the fresh ginger and carrot together and add on top of the tofu. Then I'll chop some celery, broccoli, green pepper, tomato, or whatever other vegetables I like, together or separately and add these decoratively to the plate or bowl. Chopped green onion can be sprinkled over the top.
Pour some soy sauce over the entire thing or just over the tofu-ginger-carrot-chive and enjoy!
All the the ingredients can be rearranged or replaced with other ingredients. I can't find the dried fish sometimes but it's good without it. Hiyayakko is fantastic with other fish as well. Also I sometimes make fresh beans and have over the tofu (but that's another recipe!). There are a number of Hiyayakko variations online so look up what others do and enhance your experience!
The recipe for Hiyayakko can be vaired according to taste. I like strong flavors so I add more ginger, sometimes even fresh galic. You can also add use Tuong Ot Sriracha or any kind of mustard you like as a garnish.