Scallion Tofu Salad (小葱拌豆腐)

Instructions

1. 1Open the tofu tub and drain off the packing water. Slide the block onto a plate and let it sit for 5 minutes so the excess water pools and can be poured away. Watery tofu is the enemy of this dish.

   🔍 Look for 静置沥水 5 分钟 · 5 minutes draining

   Visual: 豆腐底部积起一层清水，表面由湿亮转为哑光A thin layer of clear water gathers around the base of the block; the tofu surface looks matte rather than wet-shiny

   You know it's right when: 倾斜盘子，积水能干净地流走Tilt the plate and the pooled water runs off cleanly

2. 2Using a knife, cut the tofu into roughly 2 cm cubes directly on the serving plate. Do not try to move it — silken tofu will not survive a transfer. Work gently and accept a few broken corners; they are part of the dish's charm.

   🔍 Look for

   Visual: 刀切过的地方保持利落的直边，轻推盘子时方块微微颤动Cubes hold clean straight edges where the blade passed and jiggle slightly when the plate is nudged

   You know it's right when: 下刀毫无阻力——若有阻滞说明豆腐偏老，也无妨The knife meets no resistance — if it drags, the tofu is firmer than silken and that is fine too

3. 3Scatter the sliced scallion greens evenly over the tofu. Use only the green tops, sliced paper-thin, so they curl slightly and perfume the tofu without the harsh bite of the white parts.

   🔍 Look for

   Visual: 鲜绿的葱圈和细丝覆在白色豆腐上，边缘微微卷曲Bright green rings and slivers cover the white surface, some curling at the edges

   You know it's right when: 生葱气味温和带草香，不刺鼻、无硫味The raw onion smell is mild and grassy, not sharp or sulfurous

4. 4Drizzle the light soy sauce over the plate, letting it pool around the cubes rather than on top of them. Sprinkle salt evenly, then finish with the toasted sesame oil drizzled in a thin spiral.

   🔍 Look for

   Visual: 琥珀色酱油积在盘底，香油在其上浮成金色油珠Amber soy sauce pools at the bottom of the plate; the sesame oil floats as golden beads on top of it

   You know it's right when: 油会自行在表面铺开，无需动手抹The oil spreads on its own across the surface without you touching it

5. 5Let the plate rest for 3 minutes so the salt draws a little more water out and the soy sauce seeps into the tofu. Top with toasted sesame seeds and chili oil if using. Serve immediately with a spoon — do not toss, or you will break every cube.

   🔍 Look for 静置 3 分钟 · 3 minutes resting

   Visual: 酱色的汁水沿豆腐块侧边爬上来，豆腐看着油亮微带色A thin soy-colored liquid has crept up the sides of the cubes; the tofu looks glossy and lightly tinted

   You know it's right when: 第一勺入口里外都有味，而不是只有表面咸The first spoonful tastes seasoned through, not just salty on the surface