📝 About This Recipe
This elegant Japanese-inspired dish, known as Hiyayakko with a twist, celebrates the delicate, custard-like texture of premium silken tofu. Bathed in a rich, nutty homemade sesame dressing (Goma-dare) and topped with a vibrant array of crunchy vegetables and aromatics, it offers a masterful balance of creamy, salty, and fresh notes. It is a refreshing, protein-packed cold dish that serves as a perfect cooling appetizer or a light summer lunch.
🥗 Ingredients
The Tofu Base
- 2 blocks Silken Tofu (approx. 12-14 oz each, chilled and drained)
Creamy Sesame Dressing
- 4 tablespoons White Sesame Seeds (toasted until golden)
- 3 tablespoons Japanese Kewpie Mayonnaise (provides a rich, eggy base)
- 2 tablespoons Rice Vinegar (unseasoned)
- 1.5 tablespoons Soy Sauce (use Tamari for gluten-free)
- 1 teaspoon Toasted Sesame Oil (for deep aroma)
- 1 teaspoon Cane Sugar (to balance the acidity)
- 1/2 teaspoon Miso Paste (white or shiro miso for umami)
Fresh Toppings & Garnish
- 1 piece Persian Cucumber (finely julienned into matchsticks)
- 3 pieces Radish (thinly sliced into rounds)
- 2 stalks Green Onions (thinly sliced on a bias)
- 1/4 cup Shredded Nori Seaweed (or kizami nori)
- 1/2 cup Microgreens (daikon sprouts or pea shoots)
- 1 teaspoon Chili Oil (optional, for a spicy kick)
👨🍳 Instructions
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1
Begin by draining the silken tofu. Carefully remove from the packaging and place on a plate lined with paper towels. Let it sit for 10-15 minutes to release excess moisture, then gently pat the top dry.
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2
In a small dry skillet over medium-low heat, toast the white sesame seeds for 3-5 minutes, shaking the pan constantly until they turn golden brown and smell nutty.
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3
Transfer the toasted seeds to a mortar and pestle (Suribachi) and grind them until they are mostly crushed but still have some texture. This releases the natural oils.
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4
In a medium mixing bowl, whisk together the ground sesame seeds, Kewpie mayonnaise, rice vinegar, soy sauce, sesame oil, sugar, and miso paste until smooth and emulsified.
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5
Taste the dressing. It should be creamy, tangy, and savory. Adjust the sugar or vinegar if needed to suit your preference.
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6
Prepare your vegetables: julienne the cucumber into thin strips, slice the radishes translucently thin, and chop the green onions.
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7
Cut each block of silken tofu into 6 large cubes or leave them as thick rectangular slabs, depending on your plating preference.
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8
Arrange the tofu pieces in the center of chilled individual serving bowls or one large platter.
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9
Generously drizzle the creamy sesame dressing over the top of the tofu, allowing some to pool at the bottom.
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10
Artfully pile the julienned cucumbers and sliced radishes on top of the tofu to create height.
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11
Garnish with a handful of microgreens, the sliced green onions, and a sprinkle of shredded nori.
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12
For a final touch, add a few drops of chili oil if you desire heat, and serve immediately while the tofu is perfectly cold.
💡 Chef's Tips
Always use 'Silken' or 'Soft' tofu for this specific recipe to ensure a melt-in-your-mouth experience; firm tofu will be too rubbery for this style. If the dressing is too thick, whisk in a teaspoon of water or dashi at a time until it reaches a pourable consistency. Chilling your serving plates in the freezer for 10 minutes before plating keeps the dish refreshingly cold until the last bite. Do not dress the salad until the very moment you are ready to serve, as the salt in the dressing will draw water out of the tofu and vegetables, making it watery. For an extra flavor dimension, add a teaspoon of freshly grated ginger to the dressing.
🍽️ Serving Suggestions
Pair with a chilled glass of Junmai Ginjo Sake or a crisp Japanese lager. Serve alongside a bowl of hot Miso soup for a beautiful temperature contrast. Works wonderfully as a side dish to Grilled Mackerel (Saba Shioyaki) or Teriyaki Chicken. Add a bowl of steamed short-grain white rice or cold Soba noodles to make it a more filling meal. For a vegan version, substitute the Kewpie mayo with a vegan mayonnaise or increase the amount of tahini/sesame paste.