A dish that influences my life everyday is the mehwon dubu (spicy tofu) that my mom used to make. It wasn't Chinese-style. It was steamed, warm tofu. It had soy, green onion, and garlic sauce over the top. It continues to influence my cooking today. It defines one anchor of flavor I always go back to. It defines where I take things—I like things kind of soft. Soft and warm (laughs). That's how I like it.