Appetizers, snacks & salads

Chilled Hiya-Yakko

Traditional Japanese

  • 15 minutes
  • easy

Cut Silken Tofu into 2 - 3 cm cubes and place in a low bowl with ice cubes and water. Mix the shoyu, leek rings and ginger and serve in a separate dish. Dip the tofu chunks in the sauce and enjoy.


275 g  Taifun Silken Tofu
½ tsp fresh grated ginger
5 - 6 tbsp  soya sauce (shoyu)
2 tbsp thin leek rings or spring onions