Chilled Thousand Year Egg with Tofu

Chilled Thousand-Year Egg with Tofu. Cooking Shanghai dishes for Peyton.

Delicately sliced silken tofu sits in soy sauce based marinade that penetrates it. It’s topped with thousand year old egg, a funky, fermented egg that is a delicacy in China(an acquired taste). The egg is then topped with scallions and the contrast of crisp, fresh scallions, egg, and silken tofu is suitable for hot summer days. (from My Shanghai by Betty Liu)

INGREDIENTS:

1 (12 oz/340g) silken tofu

2 cloves garlic minced

2 tbs light soy sauce

1 1/2 tsp dark soy sauce

1 tsp sesame oil

1 tbs chinese black vinegar

1 tbs sugar

pinch of white pepper

3 scallions, sliced

2 preserved eggs, peeled and sliced in wedges

fresh cilantro, chopped

red chili oil (optional) 

Method:

1. Sliced the tofu and drained excess water. Placed in a serving plate (that can hold sauce).

2. In a separate bowl, whisk together the light and dark soy sauce, vinegar, sugar and pepper. in a saucepan over medium heat on stove, heat the sesame oil, saute the garlic, and add the soy mixture. 

3. Just before serving, drizzle 1/2 the sauce over the tofu. Place the egg on top of tofu. 

4. Drizzle the remaining sauce and garnish with scallions, cilantro and/or chili oil. 

Enjoy with hot white rice!