Hiyayashi (Cold Tofu)

• 1 block Tofu, Soft Or Firm, 14-16 Ounce Size
• 2 ounces, weight Fresh Ginger, Peeled And Grated
• 1 cup Radish Sprouts, Green Onions Or Any Greens (cut Off The Roots, Clean And Pat Dry)
• 1/4 cups Ponzu
• 2 Tablespoons Bonito Flakes (Katsuo Bushi)

1. Drain the tofu and pat it dry with a paper towel. Slice it horizontally in half then cut it into cubes. Carefully put it in a serving bowl. Place grated ginger on top of the tofu. Add radish sprouts or any greens. Drizzle on the ponzu sauce and add the bonito flakes. Add some colorful options and serve!
2. Serving options:
3. Protein: Bonito flakes, ham, imitation crab, kamaboko fish cakes, dried fish, ikura or tobiko, smoked salmon, prosciutto, roasted sesame seeds.
4. Greens: Radish sprouts, green onions, shiso (whole or julienned), cucumber, wakame, nori, cilantro, asparagus, parsley, or prepared seafood salad from the store.
5. Color: Tomato, corn, pickled ginger, thin sliced red radish, crispy fried onions, ginger or garlic.
6. Sauce: Ponzu, soy sauce, yuzu kosho, sesame oil, sugar or agave/honey.
7. Paste: Wasabi, plum paste, Sriracha, chili paste, anchovy paste.

ginger, sprouts, ubc, bonito flakes

Taken from tastykitchen.com/recipes/sidedishes/hiyayashi-cold-tofu/ (may not work)