Tiger Fork is known for bringing modern takes to Hong Kong-inspired cooking. Its newest dish is an intriguing composition of crispy tofu, preserved crab and a Chinese-style “Buffalo sauce.” The individual ingredients aren’t uncommon, but together they make for a unique bite – one that may win over even the most tofu averse diners.
The new snack is part of the restaurant’s “Dai Pai Dong” offerings, named after the open air food stalls that line the streets of Hong Kong. The inspiration came from playing around with flavors of crispy tofu and chili crab, two popular dishes in China.
“It was something we were playing around with for a few weeks,” says Ben Sawyer, Tiger Fork’s executive sous chef. “We knew we wanted to do fried tofu, but then after that it just slowly developed.”
Central to that experimentation was the Chinese-style Buffalo sauce, which is sure to hook fans with it's rich and peppery spices. Tiger Fork makes the sauce using a pickling liquid mixed with chili garlic paste (similar to a sambal), and butter. It has a nice medium-hot kick that builds with each bite.
Read the full story on DC Refined.
(Photo by Travis Mitchell)
Travis moved to D.C. in 2007 has written about the city's diverse food scene for a number of outlets over the years, including Eater DC, Washington City Paper, Washingtonian and DCist, where he was formerly the food editor.