Los Angeles weather is usually pretty great but it’s been hot by LA standards and very humid (typically it’s dry heat). This definitely affects what I feel like eating. I’m leaning more toward fresher foods and drinks such as salads, mugicha (roasted barley iced tea), sushi, and cold fruit. One thing I love eating when it’s hot out (especially when it’s humid like it is in Japan) is hiyayakko, Japanese style chilled tofu!
It’s simple yet flavorful and delightfully cold. This is typically an appetizer that served in the summer but sometimes I will make a lot and just eat it by itself. 😉 The way I made it is a very standard way of making it but you can really put anything you want on top of chilled tofu which makes it fun! Tofu is such a good base.
- Block of soft tofu, chilled
- 4 tablespoons katsuobushi (dried bonito flakes)
- 2 green onions, thinly sliced
- 2 teaspoons grated ginger
- 2 tablespoons soy sauce
- Cut chilled tofu block into 4-6 thick pieces.
- Put each tofu on a plate and top with toppings.
Some ideas for other toppings include: ponzu sauce instead of soy sauce, shiso leaves, sliced cucumber, corn, yuzu, wasabi, etc.