Until I lived in China a few years ago, I had never eaten silken tofu as a cold, savory dish. Growing up, I ate countless dinners with braised silken tofu, prepared with dried shrimp, scallions, and my mother’s secret brown sauce. As it turns out, cold tofu is one of the quick and easy dishes that many restaurants in China serve. These dishes usually pair tofu with a salty sauce, and the tofu does an excellent job of balancing out the flavors. Upon returning to the U.S., I knew I had to try and replicate those tofu dishes.
Feel free to make adjustments to the sauce. I decided to fry the garlic a bit to take the bite out of them, but you can use raw garlic. Also, add a tiny bit of sugar if you want to sweeten the sauce. —Lisa @ Healthy Nibbles & Bits
package of soft or silken tofu (14 to 15 ounces)
stalk of scallions (green parts only), finely chopped