This recipe works better with silken tofu: the best Tofu I found it’s the Mori-Nu organic Tofu. This tofu comes in an eco-friendly box, which is easy to store and has a great shelf life. The idea of mixing soy sauce with XV olive oil was inspired by the Japanese Chef of Sushi Nanase (Westchester, NY) who worked in Milan for a while and adopted some of the ingredients of the italian cuisine.
Hiyayakko (Cold Tofu 冷奴) is a Japanese chilled tofu appetizer and it’s usually served during the summer time
A super easy and quick way to make Tofu: cut Tofu in 6/8 slices, bath with low-sodium soy sauce, and XV olive oil, add chopped scallion, and toasted sesame seeds. It looks so elegant and beautiful and its taste is just wonderful!
- silken Tofu - 1 block
- c. low-sodium soy sauce - 1/3 cup
- XV olive oil - 2 Tbs
- scallion chopped - to taste
- toasted sesame seeds (white or black) -
- Cut chilled tofu into 6/8 pieces.
- Place each piece of tofu on a serving plate and bath with low-sodium* soy sauce, add a nice drizzle of XV olive oil, top with chopped scallion and sesame seeds. Serve chilled or room temperature.