The official name of Taiwan is “Republic of China”, which may be confusing as the official name of China is “People’s Republic of China”. Taiwan has been ruled by the Japanese and the Chinese and the current existence of the state is a bit muddled, as China (PRC) – and as a result a lot of the international community – considers it a part of their country. A founding member of the UN, Taiwan was kicked out of it in 1971.
99% of Taiwan consists of the smallish island of Taiwan, formerly known as Formosa. It used to be inhibited by Austronesian aborigines until the arrival of Spanish and Dutch settlers in the 1600s. There are still half a million people of aborigine origin (16 officially recognized tribes) living there. Taiwan is a highly developed country both economically and socially. Most people speak Mandarin and are either Buddhist or Taoist, with a large Yiguandao minority. Confucianism is also a major influence on other religions.
Bubble tea may be the best known Taiwanese food and tea (black, green and especially oolong) in general is widely enjoyed. Most styles of Taiwanese cuisine have major Chinese and some Japanese influence. Seafood, pork, chicken, rice and soy products are main ingredients, traditionally also taro, sweet potato and millet. Beef used to be rarely eaten, but beef noodle soup has become very popular. Besides rice, soups, vermicelli/noodles and hotpots, omelets and pancakes are common. Tofu is served in many ways, including stuffed and stinky tofu. As in mainland China, most seasonings aren’t herbs and spices as such, but soy sauce, rice wine, sesame oil, fermented black beans, pickles etc. Xiaochi are snacks that have been compared to Spanish tapas. Desserts include pastries, jellies, ice creams and moi-ji, similar to Japanese mochi, all of them often featuring beans.
This tofu salad recipe originates from Wikia. It’s perfect food for hot weather: a bit salty/umami because of the soy sauce, but the rice vinegar, ginger, cilantro and the tofu itself make for a cooling, refreshing flavour. I wasn’t sure which tofu to use as the recipe said to use “Mori-Nu Lite” tofu, but there are several varieties of Mori-Nu lite (firm, soft etc). So I used silken tofu, which is used in many Asian dishes. You have to be careful when cutting and moving the tofu (I recommend sliding it off the cutting board into the serving dish) as it is quite fragile, but I liked the result.
Cold tofu salad
1.5 tbsp rice vinegar
1 tbsp low sodium soy sauce (I used tamari)
0.5 tbsp oil
1/4 cup/0.6 dl chopped cilantro
1 tbsp finely grated fresh ginger
1 finely sliced spring onion (green parts only)
1 pack Mori-Nu tofu (see notes)
Cut the tofu into large cubes. Mix all the other ingredients together and pour over the tofu. Serve immediately.