Hiyayakko – cold tofu with ginger and scallions

Ingredients

• 12 ounce silken tofu
• 1 stalk scallion (finely chopped)
• 1 small thumb size ginger (peeled and grated)
• bonito flakes (katsuobushi)
• light soy sauce

Instructions

• Take curd out of the package and drain. Wrap curd in towel or room towel to get rid of excess water.

• Slice the curd cube in four even items. Plate the curd and add some scallions, a bit freshly grated ginger and sprinkle some bonito flakes.

• Drizzle a bit soy (too a lot of can overpower the fragile flavor of the tofu) and serve.