As temperatures continue to climb across the city this week, home cooks and restaurant staff report a shift toward lighter, no-cook meals. One option showing up in home kitchens and some neighborhood menus is a full block of tofu, served simply with chili crisp.
On Tuesday evening, several shoppers in the Union Square Whole Foods tofu aisle said they were planning to skip the stove. "I just slice it cold and top it with chili crisp and scallions," said Grace Lin, a Midtown teacher, buying her third package this week. The method requires no cooking, a relief during the ongoing heatwave.
Some local cafés have added similar dishes. At Greenpoint’s Little Duck, a chilled tofu plate with spicy oil and cucumber is now a regular item. Staff say it appeals to solo diners looking for something quick and filling.
Tofu in block form costs around $3 to $4 at most city grocers. With chili crisp jars now on shelves from Chinatown to Cobble Hill, the combination has become an accessible choice for those eating alone or looking for a late-night snack after work.
With summer’s peak still ahead, simple meals with minimal prep are likely to remain popular, especially among those avoiding takeout in favor of grocery staples.