Traditional toppings include grated ginger, bonito flakes, shredded shiso leaves, chopped green onion and sesame seeds, but the options are endless. Any topping that lends some flavor without completely masking the subtlety of tofu is fair game.
Hiyayakko (Japanese Cold Tofu)
Makes 2 servings
1 block of silken or firm tofu
2-3 teaspoons soy sauce
Toppings of your choice (chopped scallion, grated ginger, sesame seeds, etc.)
Drain the water from the tofu. Cut the block in half and, optionally, into ½-inch cubes. Put each serving in a small bowl and drizzle with 1 to 1 ½ teaspoons of soy sauce, or to taste. Pile on the toppings of your choice. Serve immediately.
Related: Ingredient Spotlight: Tofu