Silky tofu with ancient eggs

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@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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