Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Sichuan Province — cold tofu dressed with chili oil is a standard Sichuan cold dish; its simplicity belies the quality requirements
II
Description
Liang ban dou fu: cold silken or soft tofu dressed with Sichuan chili oil, soy, sesame oil, garlic, spring onion, and dried shrimp. An essential element of the Sichuan cold dish spread — the tofu provides neutral creaminess against which the complex sauce performs. Requires no cooking beyond boiling the tofu briefly if using silken, or simply draining firm tofu.
III
The Thread
—Japanese agedashi tofu (similar cold tofu with sauce)
—Korean sundubu (soft tofu in spicy sauce — hot rather than cold)
—Vietnamese dau phu (cold tofu with dressing)
IV
Flavour Context
Cold, creamy tofu, fiery-numbing chili oil, garlicky, with dried shrimp umami — a concentrated Sichuan flavour package
Pillars V — VII
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