Silky Tofu with Ancient Eggs

Total Time:
20 min
Prep:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 (14 ounce) package soft tofu
  • 3 tablespoons Szechuan preserved mustard greens (or homemade pickled mustard greens)
  • 2 thousand year-old eggs
  • 1/4 cup chopped fresh cilantro
  • 3 scallions, thinly sliced
  • 3 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
Directions
  • Lift the tofu out of its liquid, and cut the tofu into 3/4 inch cubes. Place the cubes on paper towels and let drain, about 15 minutes.

  • Remove the shells from the thousand year-old eggs and roughly chop each egg.

  • Rinse the preserved mustard greens to remove excess salt, drain, and mince. Place mustard greens in a bowl, along with the chopped egg, cilantro, scallions, sesame oil, rice vinegar and soy sauce. Gently toss to mix the ingredients.

  • Place the tofu on a platter and top with the chopped relish. Serve immediately.


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