Hiyayakko is a Japanese warm-weather starter or side dish made of a small square of chilled silken tofu, a sprinkling of toppings, and saucy drizzles (think a heap of bonito flakes and puddle of soy sauce, or fresh tomatoes with ponzu). In this version the simple template goes family-style, with sliced silken tofu carefully shingled on a platter, topped with a savory ground pork and eggplant stir-fry. The combination of cold, custardy tofu and hot, saucy pork is exactly what I want on a summer weeknight, spooned into bowls and showered with tons of farmers market basil. —Kendra Vaculin
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Large Skillet$84 At Amazon
Wooden Spoon$6 At Amazon
Bamboozle Measuring Spoon Set$10 At Amazon
Silicone Spatula$13 At BA Market
Wrap tofu in a few layers of paper towels to absorb moisture; place on a plate. Chill until ready to use.
Heat 2 Tbsp. oil in a large skillet over medium-high. Cook eggplant, stirring occasionally, until slightly tender, 6–8 minutes. Transfer to a plate.
Heat remaining 1 Tbsp. oil in same skillet. Cook pork, breaking up meat, 1 minute. Add chiles, garlic, ginger, and sugar and cook, stirring and continuing to break up meat into small pieces, until pork is no longer pink and mixture is fragrant, about 4 minutes.
Return eggplant to skillet; add fish sauce, 2 Tbsp. soy sauce, and 2 Tbsp. vinegar. Cook, stirring often, until liquid is mostly absorbed and eggplant is browned and tender, about 3 minutes. Add remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. vinegar and cook, stirring, until mixture is slightly saucy, about 1 minute. Remove from heat.
Carefully unwrap tofu; slice crosswise ½”-thick. Shingle tofu on a platter. Spoon eggplant mixture over; top with basil.
How would you rate Sizzling Pork and Eggplant Hiyayakko?
Leave a Review
Reviews (2)Back to Top
So delicious and so easy! Truly weeknight friendly and if you cook much Asian food at all you’ve got it on hand. We keep the grated ginger in the fridge or freezer, as well as the chopped garlic. It helps this come together beautifully. Add a little cooked rice or grain underneath and it’s delightful leftovers!
This was so delicious! Used standard globe eggplant because my grocery store didn't have the Chinese or Japanese varieties. I loved the balance of sweet and salty and thought it tasted restaurant quality... and that rarely happens in my kitchen! The tofu was a nice neutral flavor, and the leftovers were equally delicious over jasmine rice the next day.
Los Angeles, CA