Silky tofu with ancient eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Soft tofu -; (14 oz) |
| 3 | tablespoons | Szechuan preserved mustard greens |
| (or homemade pickled mustard greens) | ||
| 2 | Thousand-year-old eggs | |
| ¼ | 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 ¾-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. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B18 broadcast 04-02-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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