CHICHI WANG
Ingredients
1 (12-ounce) block silken tofu
4 teaspoons soy sauce, or to taste
2 teaspoons chili oil, or to taste
1 teaspoon sesame oil, or to taste
About 3 tablespoons minced zha cai (see note)
Chopped scallions and cilantro to garnish
Directions
Bring a pot of water to boil. Gently add the block of silken tofu to the water and simmer until the tofu is warmed through, 3 to 5 minutes. Drain the tofu.
Scooping up rough slabs of the block with a spoon, divide the tofu evenly between 2 bowls, or among 4 if you are serving as an appetiser. Drizzle each portion of tofu with 1 teaspoon soy sauce, 1/2 teaspoon chilli oil, and 1/4 teaspoon sesame oil. Top with minced zha cai, scallions, and cilantro. Serve immediately.
