Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Silky Tofu with Ancient Eggs
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 189
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 80
- Sodium
- 261
- Total: 20 min
- Prep: 20 min
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.