Silky Tofu with Ancient Eggs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
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.
2. Remove the shells from the thousand year-old eggs and roughly chop each egg.
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.
4. Place the tofu on a platter and top with the chopped relish. Serve immediately.
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