Translated into Chinese-03

Once you've cubed the tofu, set it aside in a bowl for later.
You'll need to concentrate on the marinade now. It looks tricky to prepare, but I'll guide you through it and you'll be whipping up your own at the drop of a hat.
First, crush three heads of garlic into the olive oil.
You can see that I'm using extra virgin—it's highly recommended by heart specialists.
And of course, it tastes great.
Leave the flavours to slowly release into one another.
In the meantime, start shredding ginger—maybe about a handful's worth.
This cheese grater works like a charm, but of course you can use whatever you've got handy that'll do the job.
Add the ginger to the oil and garlic.
Now, you'll need a little zip.
I usually choose lemon juice, but vinegar works just as well.
You'll have to figure out the amounts on your own—it varies according to the type of vinegar or the strength of lemon juice.
Today I think I'll use vinegar.
Pop in the tofu and you're ready to go. Oh yes, you'll need a few pinches of salt.
Leave everything to stew together in the fridge for a couple hours.
Then, toss it all into a medium saucepan and turn the burner on to a low heat.
Leave everything to simmer for about fifteen minutes, pour it over rice, toss a salad, and you'll have a vegetarian meal that'll be the envy of the gods.