Oftentimes the poetic names of Chinese dishes are lost in translation. For example, “Pan-fried bean curd with soy sauce” definitely doesn’t do justice to one of Congee Village’s (and sister restaurant Congee Bowery’s) signature dishes. The tofu is slightly pan fried to create an exterior texture that holds while the inside remains soft like pudding. It comes on a bed of the vegetable of your choice — the snow pea leaf is always a safe bet. A little pan-fried tofu with sautéed snow pea leaf in a rich soy sauce broth goes perfectly with a bowl of white rice. This is prime comfort food that hits the spot.