"It's the first new dish I put on the menu since we opened. My mom would always make tofu, pan-fried until it was golden yellow. She would make a scallion oil to pour over and we would eat it with rice. I wanted to keep the scallions but make the oil more fragrant, so I grabbed everything in the walk-in that I could find to spruce it up."
"I mashed it all together in a mortar-our mentor, Nancy Silverton, once said that sauces always tasted better when worked in a mortar with a pestle, which always stuck with me. The staff loved it."
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