Silky Tofu With Ancient Eggs Food
SILKY TOFU WITH ANCIENT EGGS
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
PRESERVED EGGS WITH SILKEN TOFU
This is a classic Chinese recipe, and lots of variation exist. Traditionally it is topped with soy paste, but I love the slight sweetness of vegetarian oyster sauce. If you can find very fresh tofu from Asian market, it will give the dish even more flavor. Also try variation with pickled greens, scallions, or furikake. It can be eaten as a cold snack or a side dish.
Provided by zorgclyde
Categories Soy/Tofu
Time 3m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Drain the tofu and place it on the serving plate. Halve the egg lengthwise and place the pieces face-down on top of the tofu. Sprinkle the cilantro leaves on top of the tofu and egg.
- Drizzle generous amount of soy paste on top, and then drizzle just a dash of chili oil to taste.
Nutrition Facts : Calories 93.8, Fat 4.6, SaturatedFat 0.6, Sodium 9, Carbohydrate 5, Fiber 0.2, Sugar 2.2, Protein 8.2
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