Silken Tofu With Chives Japanese Style

• 15 ounces silken tofu (Japanese, Chinese, Korean- not firm tofu)
• 3/4 cup chinese garlic chives
• 6 tablespoons soy sauce (good quality, like Tamari brand)
• 2 teaspoons sesame oil
• 1/2 teaspoon chili oil (optional)
• 2 sheets nori (dry seaweed, small sheets about 2 x 3 inch, broken up into small pieces)

1. Drain the Silken Tofu and cut up into bite size pieces (try not to break them up) and place into 2 individual bowls. Aside- Silken or soft tofu is preferred, but not firm/hard tofu.
2. Wash the Chinese chives, remove the buds and cut up the green part into 1 inch pieces to make up 3/4 cup. Then sprinkle into each bowl. Aside- some people prefer to use the buds as well, also the chives are a little hard to the bite, so you might want to par-boil them or saute them in a little oil briefly to make them a little softer.
3. Add soy sauce to each bowl, sesame oil, a touch of chili oil (optional) and pieces of seaweed as well.
4. Enjoy.

silken, chinese garlic, soy sauce, sesame oil, chili oil

Taken from www.food.com/recipe/silken-tofu-with-chives-japanese-style-449991 (may not work)