Din Tai Fung Tofu
One of our favorite restaurants to go to is Din Tai Fung. It’s an upscale, but still relatively family friendly, Taiwanese dumpling house with only 6 US locations, and two of them are here in Seattle/Bellevue. The first time you go your server will give you instructions on how to make your dipping sauce. They suggest 1 part soy sauce/2 parts BLACK vinegar, poured on top of fresh ginger. Now, the black vinegar is the key. I really can’t think of any substitute for it. It has a unique tangy taste and we all LOVE it!
^^^ My standing order at Din Tai Fung—Tofu Dumplings, Veggie Rice Cakes, and Garlic Broccoli—be sure to specify vegetarian preparation for all of their greens—otherwise they are prepared in chicken stock. Everything gets dipped into the delicious sauce in the center!
A few weeks ago there was a post on the Facebook page “What Fat Vegans Eat” sharing a tofu marinated in black vinegar. I instantly knew I would recreate the dipping sauce for our Din Tai Fung dumplings and use it as my marinade! We’ve had this dish 3 times now in the last week and a half. It was even specially requested by Irving!
^^^ I LOVE grilled zucchini—it makes such an easy side dish! I use a grill basket to keep things a little less messy, but for the life of me I can not find a link to the one I use, nor can I find any brand marking on my basket. If I figure it out I will update!
I hope you track down some black vinegar so that you can make this dish too! It is a new favorite for all of us! It’s also great served cold in a picnic lunch, so make some extra if you can! I’d love for you to follow me on Instagram, and tag photos you post of my recipes with #frieddandelions so that I can see! I love to see what you’re cooking!