Silky Tofu With Ancient Eggs

Recipe Ingredients

1		Soft tofu - (14 oz)
3 tablespoons	45ml	Szechuan preserved mustard greens
		(or homemade pickled mustard greens)
2		Thousand-year-old eggs
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
3		Scallions - thinly sliced
3 tablespoons	45ml	Sesame oil
2 tablespoons	30ml	Rice vinegar
1 tablespoon	15ml	Soy sauce

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

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 - http://www.foodtv.com

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