Chilled Soy-Dressed Tofu


Soy-Dressed Chilled Tofu

Believe it or not, I didn’t always eat tofu. I always thought tofu was bland and had a strange texture. But, earlier this year I decided I would add tofu to my diet for its nutritional value and health benefits.

I’ve been trying a few recipes with tofu, and I found this chilled tofu recipe (with pork floss, century eggs, spring onions and coriander) to be tasty and simple to make.  And the beauty of this recipe is you don’t have to follow it precisely, you can add more or less of whatever ingredients you like and it would still taste yummy!

What are century eggs (皮蛋)? They are duck eggs preserved in clay, salt, ash, quicklime and rice hulls for weeks (or even months). The preserved eggs have a creamy, cheese-like textured yolk, and the whites are a dark grey-blackish jelly. They are also known as preserved eggs, thousand-year-old eggs or millennium eggs. Century eggs aren’t for everyone, so if you don’t like them, feel free to omit it from the recipe.

Chilled Soy-Dressed Tofu
Serves 2

1 block of silken tofu
1 century egg, roughly chopped
2-3 tbsp pork floss
1 tbsp spring onion, green parts only, thinly sliced
1 tbsp coriander, roughly chopped
2 tsp soya sauce
1/8 tsp caster sugar
sesame oil

Drain the tofu from the packet, and turn it out onto a double layer of paper towels and let it stand for about 15 minutes in a plate. This will drain out the excess water.

In a small bowl, whisk the soya sauce, sugar and a drop of sesame oil until the sugar is dissolved. Taste and adjust the seasoning to your liking.

Transfer the tofu to a serving plate and arrange the preserved egg over it, pour the soya sauce mixture over and sprinkle with the pork floss, spring onion and coriander.


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