4 easy side dishes with Tofu 〜豆腐副菜四種〜 (Vegan/Vegetarian) | easy Japanese home cooking recipe
Recipes in this Video
Hiyayakko, a traditional Japanese dish, originated as a refreshing summer meal, showcasing the delicate flavor of tofu. It's often enjoyed as part of a simple meal or as an appetizer, highlighting the Japanese appreciation for fresh, seasonal ingredients. Today, Hiyayakko is popular not only in Japan but also among health-conscious diners worldwide, celebrated for its lightness and versatility.
Ingredients
- ●silken tofu
- ●green onions
- ●grated ginger
- ●soy sauce
- ●bonito flakes
- ●sesame seeds
- ●shiso leaves
- ●wasabi
Instructions
- 1Chill silken tofu in the refrigerator for at least 30 minutes.
- 2Remove tofu from packaging and drain excess water.
- 3Cut tofu into cubes or slices as desired.
- 4Place tofu on a serving plate.
- 5Sprinkle chopped green onions over the tofu.
- 6Add grated ginger on top of the tofu.
- 7Drizzle soy sauce over the tofu and toppings.
- 8Garnish with bonito flakes and sesame seeds.
- 9Add shiso leaves for extra flavor if desired.
- 10Serve immediately, with wasabi on the side.
Ingredient Alternatives
silken tofu
Healthier: firm tofu
Cheaper: tofu
Firm tofu has a lower water content, making it less delicate.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces salt intake.
bonito flakes
Healthier: dried seaweed
Cheaper: dried fish flakes
Dried seaweed offers umami flavor without fish.
wasabi
Healthier: horseradish
Cheaper: mustard
Horseradish provides a similar spicy kick.
Techniques
Equipment
Also Known As
Ingredients
- ●1 block (300g) silken tofu
- ●1/2 cup grated carrot
- ●1/4 cup finely chopped cucumber
- ●1/4 cup finely chopped daikon radish
- ●2 tbsp white sesame paste (tahini)
- ●1 tbsp soy sauce
- ●1 tbsp rice vinegar
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Drain the silken tofu and wrap it in a clean kitchen towel to remove excess moisture. Let it sit for about 15 minutes.
- 2In a bowl, crumble the tofu into small pieces using your hands or a fork.
- 3Add the grated carrot, chopped cucumber, and chopped daikon radish to the crumbled tofu.
- 4In a separate small bowl, mix together the sesame paste, soy sauce, rice vinegar, sugar, salt, and black pepper until smooth.
- 5Pour the dressing over the tofu and vegetable mixture and gently fold everything together until well combined.
- 6Taste and adjust seasoning if necessary, adding more soy sauce or salt as desired.
- 7Transfer the shiraae to a serving dish and chill in the refrigerator for at least 30 minutes before serving.
- 8Serve cold as a side dish or appetizer.
Equipment
Ingredients
- ●14 oz firm tofu, cubed
- ●2 cups mixed vegetables (bell peppers, carrots, broccoli)
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 tsp chili flakes
- ●2 green onions, chopped
- ●1 tbsp vegetable oil
- ●Salt to taste
Instructions
- 1Press the tofu to remove excess moisture, then cut it into cubes.
- 2Heat vegetable oil in a large pan over medium heat.
- 3Add the cubed tofu and sauté until golden brown on all sides, about 5-7 minutes.
- 4Remove the tofu from the pan and set aside.
- 5In the same pan, add sesame oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
- 6Add the mixed vegetables and stir-fry for about 5 minutes until they are tender but still crisp.
- 7Return the tofu to the pan and add soy sauce, chili flakes, and salt. Stir well to combine.
- 8Cook for an additional 2-3 minutes to heat through and allow flavors to meld.
- 9Garnish with chopped green onions before serving.
- 10Serve hot over rice or noodles.
Equipment
Agedashi Tofu is a classic Japanese dish originating from the Edo period, where it was served in izakayas as a comforting appetizer. The dish showcases the delicate texture of tofu, fried to a crispy golden exterior while remaining soft within, and is traditionally served in a warm dashi broth. Today, it is enjoyed in various forms around the world, often adapted with different sauces or toppings, reflecting the global love for Japanese cuisine.
Ingredients
- ●tofu
- ●potato starch
- ●dashi
- ●soy sauce
- ●mirin
- ●green onions
- ●daikon radish
- ●ginger
Instructions
- 1Drain tofu and press to remove excess moisture for 15 minutes.
- 2Cut tofu into cubes or triangles.
- 3Coat tofu pieces in potato starch evenly.
- 4Heat oil in a deep pan over medium-high heat until shimmering.
- 5Fry tofu in batches until golden brown, about 3-4 minutes per side.
- 6Remove tofu and drain on paper towels.
- 7In a saucepan, combine dashi, soy sauce, and mirin; bring to a simmer.
- 8Serve fried tofu in a bowl and pour hot dashi sauce over it.
- 9Garnish with chopped green onions, grated daikon, and ginger.
Ingredient Alternatives
tofu
Healthier: firm tofu
Cheaper: silken tofu
Firm tofu holds its shape better during frying.
dashi
Healthier: vegetable broth
Cheaper: water + soy sauce
Vegetable broth provides a lighter flavor while maintaining depth.
mirin
Healthier: rice vinegar + sugar
Cheaper: white wine + sugar
Rice vinegar + sugar mimics mirin's sweetness and acidity.
daikon radish
Healthier: carrots
Cheaper: regular radish
Carrots provide a similar crunch and sweetness.
Techniques
Equipment
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