Recipe courtesy of Mary Sue Milliken and Susan Feniger

Silky Tofu with Ancient Eggs

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. Remove the shells from the thousand year-old eggs and roughly chop each egg.
  3. 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.
  4. Place the tofu on a platter and top with the chopped relish. Serve immediately.
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