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Autumn is finally here in the Mid-Atlantic, and that means while it’s still warm, I’m no longer coming home after a walk with a nice dark sweat stain down the back of my shirt. It also means that we’re in that awkward time of year where some days I will be craving a nice hot stew or bowl of curry rice, while others I will want something cool and light, because 80+ degree days are never out of the question until at least December.
A dish that I pulled out from the deep depths of my childhood memories this past summer that I’m looking forward to making all through the fall is something I’m going to call Chinese Style Chilled Tofu. A light, refreshing, nutrient packed, and flavorful side dish or entree, chilled tofu is something you can whip together in well under 5 minutes and still feel good about eating yourself or with friends and loved ones.
So how do you make probably the easiest dish in the world?
Let’s dive in.
A dish that I pulled out from the deep depths of my childhood memories this past summer that I’m looking forward to making all through the fall is something I’m going to call Chinese Style Chilled Tofu. A light, refreshing, nutrient packed, and flavorful side dish or entree, chilled tofu is something you can whip together in well under 5 minutes and still feel good about eating yourself or with friends and loved ones.
So how do you make probably the easiest dish in the world?
Let’s dive in.
