This cold or lightly dressed tofu-skin dish usually comes layered with chile oil, garlic, and seasonings that let the bean curd absorb flavor. The texture is the main attraction: chewy, slippery tofu skin against a spicy, savory dressing. It serves as a strong opening plate when the meal is built around bolder Szechwan dishes. Chin’s Szechwan is presented online as a multi-location Chinese restaurant with a San Diego Point Loma branch.