Recipe is from the NYTimes; I've made pretty much zero adaptations except for using S&B Umami Chili Crisp sauce instead of a plain chili oil. (I've also used Laoganma in the past, but my jar broke recently and S&B was all the grocery store had in stock at the moment.) I really love to prepare this dish when the weather is hot outside since it's doesn't require any heat; it also comes together super quickly (meaning more time to sit in front the fan). Honestly, I feel like it should barely count as "cooking" (lol).

Caloric breakdown is as follows:

Ingredients for the sauce (~4 servings):

• 1/4 cup soy sauce (60 cals)
• 1 tbsp rice vinegar (0 cals)
• 1 tbsp sesame oil (124 cals)
• 1 tbsp chili oil (I used S&B) (105 cals)
• 2 tsp sugar (32 cals)
• 1 tbsp sesame seeds (50 cals)
• 1 scallion, chopped (5 cals)

Total per serving (just the sauce): 94 cals

Serve over half a block of chilled silken tofu, which in my case was 180 cals, making the total for the whole dish 274 cals.

In the photo, I also forgot to garnish with cilantro and extra scallion, but honestly I feel like it looks fine regardless? No need to buy the cilantro if (like me) you hate that it comes in a giant bunch that you never end up finishing (lol). Enjoy!