小葱拌豆腐

做法

1. 1打开豆腐盒倒掉泡水。把豆腐滑到盘中静置 5 分钟，让多余水分析出后倒掉。出水是这道菜的大敌。

   🔍 看状态 静置沥水 5 分钟 · 5 minutes draining

   状态：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

   判断标准：倾斜盘子，积水能干净地流走Tilt the plate and the pooled water runs off cleanly

2. 2直接在盘中用刀把豆腐切成约 2 厘米见方的小块。别想着挪动它——内酯豆腐经不起转移。动作轻，接受几块破损的边角，那也是这道菜的趣味。

   🔍 看状态

   状态：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

   判断标准：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. 3把切好的葱绿均匀撒在豆腐上。只用葱绿部分、切得极薄，这样会微微打卷，只留香气不带葱白的辛辣。

   🔍 看状态

   状态：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

   判断标准：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. 4把生抽淋在盘中，让它积在豆腐块周围而非表面。均匀撒盐，最后把香油细细地螺旋淋上。

   🔍 看状态

   状态：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

   判断标准：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. 5静置 3 分钟，让盐再逼出一点水、酱油渗入豆腐。撒熟芝麻，可选辣椒油。立刻上桌，用勺子舀着吃——别拌，一拌碎一盘。

   🔍 看状态 静置 3 分钟 · 3 minutes resting

   状态：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

   判断标准：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