I absolutely love this recipe because it’s a fresh take on tofu that bursts with umami goodness, thanks to the dynamic duo of ponzu and bonito flakes. Plus, the contrast of textures from the silky tofu and crunchy sesame seeds makes every bite an adventure worth savoring.
Creating nutritious yet uncomplicated dishes is my thing, and Tofu with Ponzu Sauce Hiyayakko Tofu is a dish I love. It achieves in ingredient number and cooking technique the very meaning of the word “hiyayakko” (冷奴)—”cold tofu”—a simple silken or firm tofu with a cold, tangy sauce, served for the most part without any discernible flavor base, and just some garnisha fancy French term for the very common practice of a cook giving a dish taste when the dish itself has little going on in the flavor department.
Ingredients
Firm Tofu:
Provides a smooth, silky mouthfeel and good protein, good calcium.
Ponzu Sauce:
Soy sauce flavored with citrus; imparts a zesty, umami-rich dimension.
Green Onions:
Provides a bright, tangy taste; rich in vitamin K.
Grated Ginger:
Bestows spicy warmth; recognized for its anti-inflammatory qualities.
Toasted Sesame Seeds:
A nut-like flavor with beneficial fats and a high content of magnesium.
Bonito Flakes (Katsuobushi):
Conveys umami richness; base is hyper-proteinaceous.
Ingredient Quantities
- 1 block (14 oz) firm tofu
- 2 tablespoons ponzu sauce
- 1 tablespoon finely chopped green onions
- 1 tablespoon grated ginger
- 1 tablespoon toasted sesame seeds
- 1 tablespoon bonito flakes (katsuobushi)
- Optional: a small pinch of salt
Instructions
1. Take the tofu out of its package and let any extra liquid drip off. Carefully dry the tofu block with a clean kitchen towel or paper towel. It’s important not to remove too much moisture from the tofu, as you want it to steam instead of brown.
2. Delicately slice the tofu block into either slab or cube shapes and place them on a serving plate. Your serving plate may be either a flat dish or a domed cover. If using the latter, be careful not to let the “topped” serving plate stick to the cheesecloth.
3. Evenly drizzle the ponzu sauce over the tofu pieces, making sure that every piece is nicely coated in sauce.
4. The finely chopped green onions should be sprinkled on and around the tofu, for even distribution, of both flavor and color.
5. Top the tofu with the grated ginger, spreading it so each piece is imbued with ginger flavor.
6. Distribute the toasted sesame seeds uniformly across the complete dish so that they supply texture and flavor.
7. Generously top the tofu with bonito flakes (katsuobushi), letting them impart a rich, savory umami flavor.
8. If you want, you can add a little bit of salt to the tofu for more flavor. But don’t put on too much. Remember: it’s kind of like frosting on a cake.
9. Let the dish sit for a few minutes so the flavors can blend together.
10. Serve instantly, right after you make it, as a bright, cold opener or side dish. You really want to serve this no more than 15 minutes after making it.
Equipment Needed
1. Clean kitchen towel or paper towels
2. Sharp knife
3. Cutting board
4. Serving plate (flat dish or with a domed cover)
5. Measuring spoons
FAQ
- Q: Can I use silken tofu instead of firm tofu?A: Yes, you can use silken tofu for a smoother texture, but it might not hold its shape as well as firm tofu.
- Q: What is ponzu sauce?A: A Japanese condiment based on citrus, ponzu sauce is made with soy sauce, lemon juice, and sometimes vinegar and dashi. It is a tangy mixture used as a simmer sauce, salad dressing, or dipping sauce. Ponzu is delicious with sashimi, dumplings, or any dish you’re inclined to dip into sauce.
- Q: How should I serve this dish?Chill the tofu first, and serve it as a refreshing appetizer or side dish.
- Q: Are the bonito flakes necessary?A: You can have a smoky umami flavor with Bonito flakes, but these can be left out for a vegetarian version.
- Q: Can I prepare this dish in advance?Q: Can I prepare the recipe in advance? A: You can prep the ingredients, but please do not assemble until serving, or else the dish may lose a substantial amount of its intended texture—especially if it contains any crispy components.
- Q: Is it necessary to drain the tofu?A: Yes, the tofu’s absorption of flavors enhanced, its drainage and drying perfect, that moisture levels in a dish should be just right. Otherwise, too much water or not enough flavor makes for some not-so-great outcomes. It’s kind of like waterlogging a plant—if you don’t let it dry out and then go on to water it again, the roots of that poor thing will just rot. Errant tau.
- Q: What can I use if I don’t have ponzu sauce?A: A mix of soy sauce with a splash of lemon or lime juice serves as a substitute well.
Substitutions and Variations
Substitute ponzu sauce with a concoction of soy sauce and a splash of lime or lemon juice.
Instead of green onions, use chives or scallions.
When a recipe calls for grated ginger, you can substitute it with either ginger paste or finely minced fresh ginger.
As a substitute for toasted sesame seeds, you can use roasted sunflower seeds.
For a vegetarian alternative, substitute dulse flakes for bonito flakes.
Pro Tips
1. Press the Tofu: Before slicing the tofu, consider pressing it for about 15-20 minutes. This can help remove even more excess moisture, allowing the tofu to absorb the flavors of the ponzu sauce more effectively.
2. Chill for Enhanced Flavor: After assembling the dish, let it sit in the refrigerator for about 10 minutes before serving. This can enhance the melding of flavors and provide a refreshing contrast with the savory toppings.
3. Fresh Ginger Root: For the best flavor profile, use fresh ginger root rather than pre-grated ginger. Grate it just before using to retain its vibrant taste and aroma.
4. Toast Your Own Sesame Seeds: For an extra depth of flavor, toast raw sesame seeds in a dry skillet over medium heat until they’re golden and aromatic. This can significantly enhance their nutty flavor.
5. Customize with Fresh Herbs: Consider adding a small garnish of fresh herbs like cilantro or shiso leaves to introduce an additional layer of freshness and complexity to the dish.
Tofu With Ponzu Sauce Hiyayakko Tofu Recipe
My favorite Tofu With Ponzu Sauce Hiyayakko Tofu Recipe
Equipment Needed:
1. Clean kitchen towel or paper towels
2. Sharp knife
3. Cutting board
4. Serving plate (flat dish or with a domed cover)
5. Measuring spoons
Ingredients:
- 1 block (14 oz) firm tofu
- 2 tablespoons ponzu sauce
- 1 tablespoon finely chopped green onions
- 1 tablespoon grated ginger
- 1 tablespoon toasted sesame seeds
- 1 tablespoon bonito flakes (katsuobushi)
- Optional: a small pinch of salt
Instructions:
1. Take the tofu out of its package and let any extra liquid drip off. Carefully dry the tofu block with a clean kitchen towel or paper towel. It’s important not to remove too much moisture from the tofu, as you want it to steam instead of brown.
2. Delicately slice the tofu block into either slab or cube shapes and place them on a serving plate. Your serving plate may be either a flat dish or a domed cover. If using the latter, be careful not to let the “topped” serving plate stick to the cheesecloth.
3. Evenly drizzle the ponzu sauce over the tofu pieces, making sure that every piece is nicely coated in sauce.
4. The finely chopped green onions should be sprinkled on and around the tofu, for even distribution, of both flavor and color.
5. Top the tofu with the grated ginger, spreading it so each piece is imbued with ginger flavor.
6. Distribute the toasted sesame seeds uniformly across the complete dish so that they supply texture and flavor.
7. Generously top the tofu with bonito flakes (katsuobushi), letting them impart a rich, savory umami flavor.
8. If you want, you can add a little bit of salt to the tofu for more flavor. But don’t put on too much. Remember: it’s kind of like frosting on a cake.
9. Let the dish sit for a few minutes so the flavors can blend together.
10. Serve instantly, right after you make it, as a bright, cold opener or side dish. You really want to serve this no more than 15 minutes after making it.
