Once I got my chive recipe figured out, I realized that I like it better applied to an uncut brick of tofu. The soft, blank flesh of the tofu combines magically with the intensely flavored sauce and makes for a fun mouthful. I then modified the recipe for pork belly.
chives
Garlic Chives
My farmer friend calls them Chinese chives. She’s from China, so she would know. She sells them in painfully cheap bunches that I collect like firewood each week and stack in the fridge next to the eggs.