This dish involves poached, crumbled tofu tossed in a garlicky soy sauce-vinegar dressing (chiang yow tru chiang). Both the tofu salad and dressing recipes are from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World.
First, prepare the Chinese soy sauce salad dressing (you will need only 3 Tbsp for this dish). Combine the following: 3 Tbsp distilled white vinegar, 7 Tbsp light Chinese light soy sauce (we use Kikkoman Japanese soy sauce with the green low sodium label), 1 Tbsp sugar, 1 garlic clove (peeled and lightly crushed), and 2 tsp toasted sesame oil.
Second, prepare 1 lb tofu (it can be soft, medium, or firm): bring a medium pot of water to a boil. Add the tofu and simmer 2 mins. Drain, and let the tofu cool and little, and then crumble it with your fingers.
Finally, assemble the dish: Add 3 Tbsp Chinese soy sauce salad dressing to the crumbled tofu, and lightly toss. Add salt if needed, and sprinkle on some chopped cilantro and scallions (maybe 2 Tbsp total). Serve at room temperature or cold. (May 2016)
Cooking Adventures 