Hiyayakko-Style Cold Tofu Rice Bowl with Spring Onion and Ginger
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Ingredients
- 400 g silken soft tofu
- 3 spring onions, sliced
- 10 g fresh root ginger, grated
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 373 kcal
- Protein
- 11.6 g
- Carbohydrate
- 62.3 g
- of which sugars
- 1.1 g
- Fat
- 8.2 g
- of which saturates
- 1.3 g
- Fibre
- 2 g
- Salt
- 1.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm, or use leftover cooked rice.
- 2
Drain the silken tofu well and pat dry with kitchen paper, then cut into thick slabs.
- 3
Divide the rice between four bowls and lay the tofu on top.
- 4
Scatter over the grated ginger and most of the spring onions.
- 5
Drizzle with the soy sauce and sesame oil.
- 6
Finish with the toasted sesame seeds and remaining spring onions and serve straight away while the rice is still warm against the cold tofu.
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