I love simple.  Especially when it involves tofu.  This month’s Saveur has an article on street snacks of Sichuan, and one of the dishes is called “flower bean curd”. I tried it last weekend, and wow, was it good.  Basically you just heat up some soft/silken tofu in hot water, then slap it in a bowl.  Over the top you pour some

• soy sauce
• chili oil
• black vinegar
• Sichuan preserved vegetables (I used preserved turnips)
• roasted soy beans (I had peanuts, so used those)
• ground Sichuan pepper corns (really hard to get.  I used the Japanese equivalent, called sansho)
• the recipe called for chopped green onions, which would have been good, but I didn’t have any

Enjoy.  Very tasty, quick and filling.  Since the stuff gets pored over the top, each diner can decide how spicy they want it.