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The Hirshon Chilled Tofu with Century Egg and Pork Floss - 涼拌肉鬆皮蛋豆腐

The Hirshon Chilled Tofu with Century Egg and Pork Floss – 涼拌肉鬆皮蛋豆腐


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 1 pound silken tofu, very chilled – if you prefer a firmer texture that is a lot easier to eat with chopsticks, freeze it for 2 hours first, then defrost in the fridge
  • 2 ounces Sichuan preserved vegetable, chopped
  • 2 ounces Sichuan preserved ya cai
  • 2 ounces pickled peppadew peppers, chopped (TFD alteration for color and flavor, you can omit and just use more Sichuan preserved vegetable or ya cai if you so prefer)
  • 12 century duck eggs, to your preference (I like 2)
  • 2 tbsp spring onion cut finely
  • 3 ½ tbsp. pork floss
  • ***
  • For the sauce:
  • 1 tsp. sesame oil – TFD endorses only Kadoya brand
  • ½ tbsp. dark mushroom-flavored soy sauce – TFD prefers Pearl River Bridge brand
  • ½ tbsp. top-quality oyster sauce – TFD prefers Lee Kum Kee premium brand or Megachef brand
  • ½ tsp. chicken powder (ground-up chicken bouillon cube)
  • ½ tsp. Chinese black vinegar – TFD prefers Gold Plum brand
  • ½ tsp. sugar
  • ⅛ tsp. freshly-ground Sichuan peppercorn (optional but TFD likes it)

Instructions

  1. Shell preserved egg(s).
  2. Cut preserved egg into crescent shapes.
  3. Place tofu block on plate and arrange preserved egg crescents around tofu.
  4. Place chopped Sichuan preserved vegetable, peppadews and ya cai on tofu evenly over the tofu block
  5. Add pork floss on top of tofu.
  6. Add scallion over the floss.
  7. Combine sauce ingredients. Pour over tofu and serve immediately.

Nutrition

  • Calories: 171.66 kcal
  • Sugar: 1.91 g
  • Sodium: 294.57 mg
  • Fat: 10.53 g
  • Saturated Fat: 2.46 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 6.12 g
  • Fiber: 1.96 g
  • Protein: 15.0 g
  • Cholesterol: 236.73 mg
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