Recipe courtesy of Mary Sue Milliken and Susan Feniger
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20 min
20 min
4 to 6 servings



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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