00:00Ready to transform a humble block of tofu into something so delicious you want to eat every day?
00:05Hiyako is one of my go-to tofu dishes and in this video, I'm going to show you my 7
00:10favourite toppings that turn plain old tofu into your new favourite side dish.
00:15I'm going to start by placing some kitchen paper over a plate and then we're going to take a 150g
00:21block of tofu and place it in the centre.
00:24The kind of tofu you use depends on your preference but I tend to go for silken tofu due to
00:29its soft and satisfying texture.
00:31Now wrap that up and leave it for 5-10 minutes just to absorb some of the excess moisture.
00:37When you unwrap it, you might find that the kitchen paper leaves a wrinkly pattern on the surface but if
00:43you want to prevent that, you can simply place it on top of the kitchen paper rather than wrapping it
00:48completely.
00:49Next, we're starting with a first topping combo and one I like to call the Classic Trio.
00:55For this one, you'll need 1 tbsp of beneath flakes, 1 tbsp of chopped green onion and 1 tsp of
01:03freshly grated ginger.
01:04Finish it off with a generous dash of soy sauce and it's as simple as that.
01:09This is like the textbook version of Hiyako so if you're trying this dish for the first time, I really
01:15recommend it.
01:16The ginger and soy sauce combo is so refreshing and the beneath flakes add the smoky umami that takes it
01:23to another level.
01:24Next, for number 2, we're moving on to a version of Hiyako I liked called Tanuki Crunch.
01:30So again, we're going to flip our rested silken tofu onto a plate, then top it with 1 tbsp of
01:36tempura flakes we call Tenkasu,
01:381 tbsp of chopped green onion, 1 tsp of beneath flakes and this time, I'm drizzling it with 2 sauce,
01:45which is usually used with noodles.
01:48This one is perfect if you like me and enjoy the contrasting crunch with the soft tofu.
01:54For topping number 3, we're making a spicy Chinese-inspired Hiyako so this time, while my tofu is resting,
02:01I'm going to mix up the sauce.
02:03Start with 1 tbsp of chili bean sauce called Tobanjan,
02:07½ tbsp of toasted sesame oil,
02:101 tsp of soy sauce,
02:121 tsp of toasted white sesame seeds,
02:15and ½ tsp of honey.
02:17This is the amount I use for one portion but it could probably stretch to two portions.
02:22You could even store leftovers in the fridge, it will keep for a few days.
02:26Pour that mix sauce over your tofu topped with about 1 tbsp of chopped green onions,
02:32some shredded kizami nori,
02:34and if you want to decorate it further, a few chili threads.
02:38This one is perfect for those who love spicy and nutty flavours, it's so good.
02:43At number 4, we have one that you're going to either love or hate, it's natto.
02:49While your tofu is resting, mix your natto vigorously at least 50 times, ideally 150 times.
02:56This basically whisks air into the film that colds the beans, making it fluffy and light.
03:02It also helps release umami so the more you mix, the better the taste and mouthfeel.
03:08Once they're good and sticky are the packaged sauces.
03:11This is often Karashi mustard, sweet dashi soy sauce, or something like that.
03:16Once it's all mixed in, spoon the natto over the tofu and top it with chopped green onions.
03:22This one is really filling, packed with protein and good for your gut health.
03:27So if you're looking for something more substantial than the other toppings, this one is really great.
03:33For number 5, I made a crispy onion version.
03:36This one was inspired by the tanuki crunch for people that might not be able to get tempura flakes.
03:42So grab your rested tofu, top it with soy sauce or tsuyo sauce to taste.
03:46Then add 1-2 tablespoons of those store-bought crispy fried onions and top it with some chopped green onions.
03:54The contrast between the crispy onion bits and the fresh green onion is seriously good.
03:58This one is great for onion fans and crunch lovers.
04:02Next, at number 6, we're making a super easy but flavor-packed Korean-inspired hyayakko.
04:08All you need is about 3 tablespoons of your favorite kimchi and 1 tablespoon of Korean seaweed.
04:15That's it.
04:16This one is perfect for people who love kimchi or Korean food,
04:19and it's such a great no-fuss option for when you're feeling snacky.
04:24And finally, at number 7, we have creamy and nose-tingling avocado wasabi.
04:29For each tofu block, you will need half an avocado.
04:33So scrape that into a bowl and mash it with fork.
04:39Once it's more or less smooth, add 1 teaspoon of soy sauce and between quarter and half a teaspoon
04:45of wasabi paste depending on how much you want the wasabi to come through.
04:49Mix it until it's all incorporated, then spoon it over the tofu.
04:53I like to add a sprinkle of toasted white sesame seeds and some shredded nori for a finishing touch.
04:59But they're optional.
05:00This one is a bit of a modern twist, but it is such a great combo and really good for
05:05breakfast.
05:07And that concludes my round-up of 7 delicious hyayakko toppings that transform a boring block of tofu
05:13into something you will really crave.
05:16Which one was your favorite?
05:18Want even more delicious recipes?
05:20Grab my free cookbook from the link in the description.
05:24Okay, let's go over the ingredients one more time.
05:27And if you're ready to cook, grab the written instructions by clicking the full recipe box
05:31with a picture that's about to pop up on your screen.
05:34Here we go!
05:35The link to the full recipe plus 8 more toppings is on the screen for you now.
05:40And if you want to watch more similar videos,
05:42don't miss my quick and easy playlist popping up on your screen as well.
05:45Thank you so much for watching and I hope to see you in the next one. Bye!
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