Cut the tofu into easy to eat pieces.
Blanch the garlic chives quickly, and then refresh in ice water. Wring out lightly and cut into easy to eat pieces.
In Taiwan, you'd use a sauce called yaugao. I've made a replacement sauce using what's available from the supermarket.
Mix together the sauce ingredients: oyster sauce, sesame oil, water, sugar and grated garlic.
Put the tofu into a serving bowl, put the garlic chives on top, pour on the sauce, sprinkle with bonito flakes and it's done.
Today I just used garlic chives. The crispy texture of the garlic chives is so delicious!
Story Behind this Recipe
I've loved Taiwan style chilled tofu for a long time. I make this version year-round. I've made mine with ingredients you can get in Japan.