Appetites tend to lag in high heat and humidity, which is why cold or chilled dishes are so refreshing. But who can go a full summer eating nothing but salads and smoothies?

Meet yakibitashi, food that is first sauteed or grilled before soaking in a marinade (hitashi) and served cold. Perfect with cold noodles or rice, this dish combines the best of both worlds.

One protein that works really well in yakibitashi is kōya dōfu (freeze-dried tofu) since it soaks up the marinade flavors like a sponge. Another is okra: The gel-like mucilage inside (which is a great source of water-soluble fiber) helps to thicken the marinade slightly, and the crunchy texture of the pods and seeds adds a nice accent, too.

Serves 4

Prep time: 15 mins.

Cook time: 20 mins. (plus chilling time)

Ingredients:

• 4 blocks kōya dōfu (freeze-dried tofu)

• 2 eggplants

• 1 zucchini

• 1 yellow or red bell pepper

• 8 small okra pods

• 8 cherry tomatoes

• 2 tablespoons sesame oil

For the marinade:

• 500 milliliters hot water

• 3 tablespoons shirodashi (liquid dashi)

• 1 tablespoon soy sauce

• 1 tablespoon sugar

• 1 teaspoon salt

1. Put the kōya dōfu in a microwave-safe container and add enough water to cover. Microwave on high for three minutes (time is based on a 700-watt microwave; adjust if yours differs). Drain the tofu and rinse until the water runs clear. Press the tofu gently to squeeze out the water, then cut it lengthwise into thirds.

2. Remove the calyxes from the eggplant, bell pepper and okra. For the eggplant and zucchini, slice into 5-centimeter-long pieces and again into strips. For the bell pepper, cut in half lengthwise, then remove the seeds and slice into strips. Halve the cherry tomatoes and okra (diagonally for the latter).

6. Heat up a large frying pan over high heat with 1 tablespoon of sesame oil. Add the kōya dōfu strips and saute until lightly browned (about five minutes), then remove from the frying pan.

7. Add the remaining tablespoon of sesame oil to the frying pan and mix well with the eggplant. Saute again until lightly browned, then add the bell pepper and saute for another two minutes, then add the zucchini and saute for another two to three minutes.

8. Add the okra and saute for two minutes. Add the kōya dōfu back to the frying pan and mix.

9. Transfer the contents of the frying pan to a large, microwave-safe container.

10. Combine the marinade ingredients in a bowl and stir until the sugar and salt have dissolved. Pour the marinade over the mixture from step 9 and cover the container loosely with cling film. Microwave on high for two minutes and 30 seconds (again, adjust as necessary).

11. Add the cherry tomatoes to the container, then let it cool down to room temperature. Once there, refrigerate the mixture for at least one hour before serving.