Silky Tofu with Ancient Eggs

Name: Silky Tofu with Ancient Eggs
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: asian
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

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 to 6 servings

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 to 6 servings

Ingredients

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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

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.