Chilled tofu with kabocha squash

Chilled tofu with kabocha squash

Chilled tofu with kabocha squash
Chilled tofu with kabocha squash

This chilled tofu with kabocha squash is a great, easy Japanese recipe. It can be either a lighter meal on its own (served with rice and miso soup) or served as a side (I like to pair it with sushi). Either way, it’s simple but delicious.

Kabocha squash is a Japanese winter squash that is unique in that you can eat the skin — don’t be afraid, it adds a lot of flavor. This mild, orange squash is one of our favorites.

The chilled tofu (hiyayakko) is topped with bonito flakes, green onions, and soy sauce. Pressing the block of tofu before serving allows it to absorb more of the flavor of the soy sauce. Give it a try — it’s delicious!

Chilled tofu with kabocha squash
Serves 2 (7 oz. tofu and 2 cups squash each)
By Jane and Michael’s Gourmet Extravaganza

For the chilled tofu:

  • 14 oz. of medium firm tofu
  • Bonito flakes
  • 1-2 green onions, thinly sliced
  • Low-sodium soy sauce

For the kabocha squash:

  • 1 small kabocha squash (1.5-2 lbs)
  • Sea salt
  • Lemon pepper
  • Soy sauce
  • Sesame oil
  • Sesame seeds

Remove the tofu from its packaging and place between two plates to press out the water. Let set 15 minutes, pouring off the water every 5 minutes.

Meanwhile, halve the kabocha squash and remove its seeds. Cut into 1.5-inch squares. Season with sea salt and lemon pepper and place in a medium saucepan with 1 inch of water. Steam over medium-high heat until the squash is fork tender, about 10 minutes.

Drain the water from the squash. Drizzle with soy sauce and a few drops of sesame oil. Sprinkle with sesame seeds.

Cut the block of tofu in half and serve alongside the kabocha. Top each piece of tofu with bonito flakes and sliced green onions, and drizzle with soy sauce. Enjoy!

Pairs well with:
Sushi (California roll)
Rice and miso soup

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