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!

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Teriyaki mushrooms and asparagus with chilled tofu

Teriyaki mushrooms and asparagus with chilled tofu

I made this simple Japanese meal for dinner a few weeks ago, and both Michael and I agreed that it was delicious. I used a pre-made ginger teriyaki sauce to quickly glaze the shiitake mushrooms and asparagus, but you could definitely make your own if you prefer.

The chilled tofu (hiyayakko) is topped with green onions, bonito flakes, 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!

Continue reading Teriyaki mushrooms and asparagus with chilled tofu