In season当季Japanese日式
Hiyayakko (Chilled Tofu)冷奴（日式凉豆腐）
Cold silken tofu with ginger, scallion, soy and delicate bonito flakes. A no-cook side; bonito is fish, not a vegetarian garnish.绢豆腐配姜、葱、酱油与薄柴鱼片，免开火的小菜；柴鱼是鱼，不是素食装饰。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Buy refrigerated, ready-to-eat silken tofu and keep it cold. Grate ginger and slice scallion. Use a clean plate and spoon; do not press fragile tofu with a weight.买冷藏即食绢豆腐并保持低温，姜擦末、葱切圈；用干净盘勺，不用重物压嫩豆腐。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the ingredient list before heating. Dashi means prepared liquid stock, not a spoonful of powder. Use instant dashi according to its label; drinking water mentioned separately is additional.开火前按清单量好食材。出汁指已调好的液体高汤，不是一勺粉末；速溶出汁按包装兑水。另提到的饮用水需额外备好。
Ingredients食材
- Silken tofu, ready to eat即食绢豆腐14 oz盎司
- Soy sauce酱油1 tbsp大勺
- Fresh ginger, grated鲜姜末2 tsp小勺
- Scallion葱1
- Bonito flakes (katsuobushi)柴鱼片0.25 cup杯
Method做法
Open the tofu and gently drain off the packing liquid. Set it on a clean plate and chill in the fridge, then pour off any water that's collected.
豆腐开盒，轻轻把包装水倒掉。放在干净盘子上，进冰箱冷藏，再把渗出来的水倒掉。
The tofu holds its shape with no puddle underneath.豆腐完整，底下没有一滩水。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Cut the tofu into serving-size blocks and divide between 2 plates, sliding a wide spoon or spatula under each piece to keep it whole.
把豆腐切成上桌大小的块，分到2只小盘里，每块都用宽勺或铲子托着挪过去，别弄碎。
The soft tofu stays in neat, uncrushed pieces.嫩豆腐成块，没有压碎。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Divide the ginger and scallion over the tofu. Add the bonito flakes right before eating so they stay light instead of soaking.
姜末和葱分放在豆腐上。柴鱼片吃之前再撒，别提前泡着。
The toppings are light and the tofu is still chilled.配料轻盈，豆腐仍凉。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Drizzle the measured soy sauce evenly over the top and serve right away. If you're making it ahead, keep the tofu covered in the fridge and add the toppings at serving time.
把量好的酱油均匀淋上去，马上吃。要是提前做，豆腐盖好放冰箱，上桌时再加配料。
The tofu tastes cool and fresh, not warm from sitting out.豆腐清凉新鲜，不因久放变温。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Know your ingredients认识食材
Ingredients explained食材讲解
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Fresh ginger, grated鲜姜末Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Cookware厨具
- Clean knife, board, wide spoon or spatula, small plates and refrigerator干净刀、砧板、宽勺或铲、小盘与冰箱
Make it a balanced meal营养搭配建议
Tofu contributes protein but this is still a side. Pair with a vegetable dish and a modest serving of rice or soba.豆腐补蛋白质，但仍是一道小菜，配蔬菜与适量米饭或荞麦面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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