Cold Tofu with Ginger Garlic Scallion Oil

Watch how to make it here 

In Cantonese cooking, this ginger garlic scallion oil is traditionally served with poached chicken. To make this dish vegan, the silken tofu replaces the chicken and serves as the perfect blank slate for this rich and appetizing sauce. This dish can be whipped up in less than 5 minutes!

A few notes:

1. Silken tofu works best for this recipe. Please avoid using soft, firm, or extra firm tofu as the texture is too tough for this recipe.
2. While this oil traditionally does not include garlic, the garlic adds depth and richness to the ginger and scallion. It was a must-add.
3. This method of cooking the ginger garlic scallion in oil rather than pouring oil over the mixture is meant to mask the strong taste of raw ginger. Additionally, it ensures everything is cooking thoroughly.
4. The ginger garlic scallion oil can be made in advance and stored separately from the tofu in an airtight container in the refrigerator for up to one week.