Hiyayakko (v+, Gf) Recipe
Cold Tofu, Sweet Secret Sauce, Cashew Crema, Yuzu Kosho, House Chili Oil, Crispy Garlic Vinaigrette
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Ingredients
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Tofu and Sauces
Method
Preparation of Tofu and Sauces
- 1
Prepare the Tofu
Remove the silken tofu from its packaging and drain excess water. Carefully cut it into cubes and place it on a serving plate.
- 2
Make the Sweet Secret Sauce
In a small bowl, whisk together the soy sauce, maple syrup, and rice vinegar until well combined. Set aside.
- 3
Prepare the Cashew Crema
Soak the cashew nuts in water for at least 2 hours. After soaking, drain and blend them with 1/4 cup of fresh water until smooth and creamy. Add salt to taste.
- 4
Make the House Chili Oil
In a small saucepan, heat the olive oil over medium heat. Add minced garlic cloves and sauté until golden brown and crispy. Remove from heat and let cool. Strain the oil to separate the crispy garlic.
- 5
Assembly
Drizzle the sweet secret sauce over the tofu cubes. Add dollops of cashew crema on top and sprinkle yuzu kosho for a spicy kick. Finish with the crispy garlic and house chili oil.