If you enjoy Japanese style cold tofu, hiyayakko, try this Vegan Cilantro Lime Cold Tofu! It's a traditional Japanese cold tofu dish with a touch of Southeast Asian flavor twist.
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Course: Sides
Cuisine: Japanese Inspired, Southeast Asian Inspired
Cut the 1/2 block of tofu in another half (1/4 block per person.) Save the remaining tofu in purified water in a container with a lid. Store in the fridge for a later use (see the notes below.)
Gently squeeze the tofu block to remove the excess water. Place the tofu in a shallow serving bowl. Set it aside.
Make the sauce. In a small prep bowl, combine lime juice, soy sauce, agave syrup, and toasted sesame oil. Mix well and set aside.
To serve, pour the sauce over the tofu then top with grated ginger, chopped cilantro, and toasted sesame seeds.
Notes
Choice of Tofu
Either firm tofu or silken tofu would be great for this recipe.
If using silken tofu, instead of squeezing water out of the tofu in step 2, let it sit for a few minutes (preferably in the fridge to keep it cold) in a serving bowl. Then right before serving, get rid of the excess water that’s collected in the serving bowl.
You can save the rest of the tofu (the other half of tofu block) in water. To do so, place the tofu in a container with lid, cover with purified water, then keep in the fridge. Make sure to change the water every day and consume within 2-3 days!
Ginger
You can also mix the grated ginger into the sauce.
Tips
This is one of those recipes that you can modify the amount of each ingredient to your preference!
You can slice the tofu thinly instead of serving as a block.