A light, no-cook dish great in a summer night with some rice, pickles and miso soup. From The Japanese Cooking Class Cookbook.
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- 1Cut green onions into 1/-inch thick slices. Remove stems from shisho; cut lengthwise into 1/2-inch wide strips. Stack strips; cut crosswise into 1 1/8-inch wide strips.
- 2Place 1 teaspoons soy sauce in each of 4 small bowls for dipping sauce.
- 3Cut tofu into pieces, approximately 1 1/2 X 3 X 1 inches. Place about 1/4 of the tofu in each of 4 serving bowls.
- 4Sprinkle shiso, green onions, and bonito flakes over tofu, dividing evenly. Place 1 1/2 teaspoons ginger next to tofu in each bowl. Serve with soy dipping sauce on the side.
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Nutritional Facts for Fresh Tofu With Condiments (Hiyayakko)
Serving Size: 1 (136 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 80.5
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 346.6 mg
- Total Carbohydrate 3.7 g
- Dietary Fiber 0.6 g
- Sugars 1.2 g
- Protein 8.5 g
The following items or measurements are not included: