In the summertime, I like to keep things simple: Chop, assemble, and serve. This Japanese cold tofu recipe could literally take you five minutes, requiring no cooking and few ingredients.
- 2 blocks silken tofu, cut into smaller 2- to 3-inch blocks
- 1/2 scallion, chopped
- 1/2 Teaspoon grated fresh ginger
- Pinch of bonito flakes
- Soy sauce, to taste
Top the tofu with the scallions, ginger, and bonito flakes. Pour over a little soy sauce at a time. (With tofu, it can easily go from perfectly seasoned to too salty.)