Thousand Year Old Eggs With Tofu
1 block of silken tofu, sliced into bite-sized slabs
place on top of the tofu:
1 thousand-year-old egg, peeled and sliced into cubes
mix and then pour on top of the whole thing:
a few dashes of soy sauce(prefer the thick soy sauce)
a little drizzle of sesame oil
a handful of thinly chopped scallions
Pairs Well With
I am visiting my brother in Michigan this week. My brother Lee is a phenomenal cook. Tonight he prepared the 1000 year old eggs with silken tofu and I thought to share his recipe with everyone.
What are Thousand-year-old eggs(with tofu)? This popular Chinese dish is really duck eggs made by preserving it in ash and salt for nearly 100 days. This preserving process actually turns the white of the egg a darkish gray color, giving the eggs an ancient appearance. The end result is a pungent hors d’oeuvre with an acquired taste(I strongly emphasize ACQUIRED taste).
This Thousand-year-old eggs with tofu is one of my family's favorite "quick-to-fix" last minute dishes to prepare.
Fresh soft tofu is one of my favorite foods. If I can add, make sure the soft tofu is from a good source with high turnover. Yellow water means that the tofu has been sitting in water that has not been changed very often. The tofu may taste more "beany". I guess that it may not matter if you are eating it with a100 day old egg. :) Cheers...