LIGHT AND FRESH COLD TOFU WITH GINGER AND SCALLION
This chilled Light And Fresh Cold Tofu With Ginger And Scallion is known as Hiyayakko in Japanese cuisine, and offers an elegant and refreshing way to enjoy silken tofu. It’s the perfect light appetiser or side dish that brings together the creamy texture of tofu with the zesty kick of freshly grated ginger, the aromatic crispness of scallions and a savoury splash of soy sauce. This scsllon is ideal for warm days or as a clean-tasting palate cleanser between courses. This recipe is effortless to prepare and takes just a few ingredients. It’s naturally vegan and gluten-free (if using gluten-free soy sauce) and requires no cooking. This chilled Light And Fresh Cold Tofu With Ginger And Scallion is made with its delicate balance of flavours and minimal preparation time. This classic Japanese dish is a staple that suits many dietary preferences while providing a healthy and high-protein option.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
No-Cook, 5 Ingredients or Less, Prepared in Advance
OCCASION/HOLIDAY
Spring, Summer, Casual Dinner, Date Night, Back to School, Mother’s Day, Father’s Day, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Vegan, Low Fat, Quick & Easy, Wheat/Gluten-Free, Dairy-Free, Low Sodium, Raw
DISH TYPE
Salad
INGREDIENTS
Here is a list of ingredients for Light And FreshLight And Fresh Cold Tofu With Ginger And Scallion:
- 90 grams | 3.17 ounces | ¼ block silken tofu
- 0.5 grams | 0.02 ounces | ¼ teaspoon grated fresh ginger
- 1 gram | 0.04 ounces | ½ teaspoon chopped scallions
- 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon soy sauce
FULL NUTRITIONAL INFORMATION
- Calories: 51 kilocalories
- Protein: 4.8 grams
- Carbohydrate: 1.6 grams
- Sugar: 0.6 grams
- Fibre: 0.3 grams
- Fat: 2.6 grams
- Saturated Fat: 0.4 grams
- Sodium: 150 milligrams
- Potassium: 140 milligrams
- Calcium: 100 milligrams
- Iron: 0.7 milligrams
PREPARATION
- Prepare The Tofu: Gently remove the tofu from the package and pat it dry with a paper towel to remove excess moisture.
- Plate The Tofu: Place the tofu on a small plate or shallow bowl. Keep the block whole or slice it into bite-sized pieces if preferred.
- Add Toppings: Spoon the grated ginger on top of the tofu, followed by the chopped scallions.
- Drizzle With Soy Sauce: Pour the soy sauce evenly over the tofu and toppings.
- Serve Immediately: Serve it cold, either as an appetiser or a side dish.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Light And FreshLight And Fresh Cold Tofu With Ginger And Scallion:
- Handle Tofu Gently: Silken tofu is highly delicate, so use a soft touch when transferring and slicing.
- Chill The Tofu: For optimal flavour and texture, serve the tofu straight from the refrigerator.
- Customise Your Toppings: Top with bonito flakes, sesame seeds or a dash of wasabi for variety.
- Soy Sauce Options: Use tamari or low-sodium soy sauce for dietary preferences or to reduce salt intake.
VARIATIONS
- With Wasabi: Add a tiny dab of wasabi for a spicy kick.
- With Shiso Or Seaweed: Add finely shredded shiso leaves or nori for a touch of umami.
- Add Citrus: A splash of yuzu juice or lime adds a refreshing citrus note.
- Protein Boost: Top with a few edamame beans for extra protein.
PREPPING AND STORAGE
- Storing Leftovers: Store any uneaten tofu in an airtight container in the refrigerator for up to 1 day. Toppings should be added fresh before serving.
- Do Not Freeze: Silken tofu does not freeze well, as it becomes watery and crumbly after thawing.
- Prepare In Advance: You can grate the ginger and chop the scallions ahead of time, storing them separately in sealed containers in the refrigerator.
