I’ve been grappling with this recipe for some time. It’s totally easy but the first time I made it a couple years ago, thinking that it would be great for Asian Tofu, it was bleh. Mediocre tasting and not very special. I dropped it. Never would I put a recipe into a book that I didn’t like.
But I kept thinking about it, primarily because ginger pairs well with tofu in classics like Japanese chilled tofu with grated ginger and soy sauce, or Chinese tofu pudding with ginger syrup. Then I came across a nearly unused copy of Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong. Published in 1991, it was written by Ken Hom who was born in Chicago and is expert in Chinese food and culture. He recorded some excellent recipes that evoke Hong Kong’s culinary scene at that time. Leafing through the cookbook, I came across a recipe for “stir-fried pickled ginger with bean curd.” Ah-ha, paydirt.