Soft tofu is a very common ingredient in Chinese cuisine. Growing up, I ate countless plates of braised soft tofu, with dried shrimp, green onions, and Mama Lin’s secret brown sauce. I also loved eating soft tofu for dessert. There is a delectable Chinese dessert called doufu hua (豆腐花), which is made only with soft tofu, water and sugar. But it wasn’t until I lived in China years ago, that I started eating soft tofu as a savory appetizer. As it turns out, these chilled tofu appetizers are common dishes that many restaurants in China serve. Soft tofu is sliced into small planks and topped with a ton of minced garlic and a savory sauce, usually made with a mixture of soy sauce and vinegar. This dish is so easy to prepare, and I make it often when I just want a light meal.
MASTERING MY MISTAKES / COOKING NOTES
Cooking the garlic: To prevent the garlic from burning, I pour hot oil over the minced garlic. Whenever I do it the other way around (adding garlic to the pan of hot oil), I always burn the garlic.
