It was a collection of leftovers that got me hitched to the combination of tofu, greens and chilis. I make two sauces – one a version of chile oil, spiked with both fresh and dried, and aromatic with garlic; the other a Cantonese scallion-ginger-garlic slurry that looks like a murky, muted tangle, but tastes brackish, green and electric.
The tofu and both the sauces benefit from an overnight rest in the fridge, so in a perfect scenario I prep everything the day before. More often, I make a decent batch of the sauces whenever impulse strikes, as they keep well and I am forever finding them useful. (The chili oil is fast friends with eggs, and the scallion sauce a classic partner to chicken, poached or roasted). Then, I’ll pick up some tofu on the way home, give it 30 minutes of marinating on the counter alongside the sauces as they warm up, blister the tofu and greens, and then eat shortly thereafter.