Silky Tofu with Ancient Eggs

2018-05-23
  • Yield : 4 to 6 servings
  • Prep Time : 20m
  • Ready In : 20m
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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

Method

Step 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.

Step 2

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

Step 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.

Step 4

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

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