Preserved Eggs With Silken Tofu Recipes
PRESERVED EGGS WITH SILKEN TOFU
This is a classic Chinese recipe, and lots of variation exist. Traditionally it is topped with soy paste, but I love the slight sweetness of vegetarian oyster sauce. If you can find very fresh tofu from Asian market, it will give the dish even more flavor. Also try variation with pickled greens, scallions, or furikake. It can be eaten as a cold snack or a side dish.
Provided by zorgclyde
Categories Soy/Tofu
Time 3m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Drain the tofu and place it on the serving plate. Halve the egg lengthwise and place the pieces face-down on top of the tofu. Sprinkle the cilantro leaves on top of the tofu and egg.
- Drizzle generous amount of soy paste on top, and then drizzle just a dash of chili oil to taste.
Nutrition Facts : Calories 93.8, Fat 4.6, SaturatedFat 0.6, Sodium 9, Carbohydrate 5, Fiber 0.2, Sugar 2.2, Protein 8.2
SILKY TOFU WITH ANCIENT EGGS
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
TOFU WITH PRESERVED EGGS
It's almost the end of the year, and making a dish with preserved eggs has become a favorite thing for everyone, especially during the New Year, preserved eggs are an indispensable opening dish. We all look forward to a good omen in the coming year, which will be rich and rich every year, so this cold dish made of preserved eggs and tofu is both meaningful and beautiful.
Provided by Pistachio 365Q
Time 15m
Yield 1
Number Of Ingredients 10
Steps:
- Put the soft tofu on the pot and steam for 5 minutes to sterilize and let cool for later use. If it is lactone tofu, you can omit this step.
- The preserved eggs are peeled and blanched in boiling water to remove the dirty gas. The choice of preserved eggs is also very particular. You can choose preserved eggs with loose flowers or with black and orange transparency. The goldfish produced in this way are rich in color and the tail effect will be very good. good looking
- Cut the tofu into rectangular pieces, and you can arrange them into 6 or 5 pieces, or 3 pieces in a circle, whatever you like
- Cut the preserved egg in half vertically to make the middle main part of the goldfish. If the plate is small, cut the preserved egg vertically from one third to make the preserved egg smaller.
- Place the sliced preserved eggs on the tofu one by one
- Take another two preserved eggs to prepare goldfish tails. First cut the preserved eggs in half, then clip them on the cutting board and cut them into thin slices of different sizes. Note that when cutting preserved eggs, the knife should be dipped in water before cutting, so as to ensure that the heart of the preserved eggs does not stick to the knife. After each cut, brush the knife with water before continuing
- Then take two translucent and thin parts of the preserved egg skin, snap it over and cut into the shape of a tail, this transparent can be placed on both sides of the tail
- For the goldfish tail, place the darker piece with the preserved egg heart on the middle part of the tail, and place the lighter and transparent ones on both sides. Pay attention to the cleverness of the tail placement, and use your favorite seasoning With the dipping sauce, you can dip it in the dipping sauce when you eat it.
- Made 2 sets, this is the second set of finished pictures
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