Yield: 4 servings
Measure | Ingredient |
---|---|
1 pack | Soft tofu -; (14 oz) |
3 tablespoons | Szechuan preserved mustard greens |
\N \N | (or homemade pickled mustard greens) |
2 \N | Thousand-year-old eggs |
¼ cup | Chopped fresh cilantro |
3 \N | Scallions; thinly sliced |
3 tablespoons | Sesame oil |
2 tablespoons | Rice vinegar |
1 tablespoon | Soy sauce |
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.