Century Egg Tofu. Funky chilled century egg tofu recipe! Put on top of steamed tofu.
Century Egg Tofu (8) by Yeung Kai Ho Burpple from www.burpple.com
Its peculiar name is derived from its two main ingredients: Slice silken tofu into chunks then add to the plate. Coriander, chilli oil, silken tofu, century egg, sesame oil, light soy sauce and 3 more.
Coriander, Chilli Oil, Silken Tofu, Century Egg, Sesame Oil, Light Soy Sauce And 3 More.
Dice soaked mushrooms, salted egg and century egg. Then, add the coarsely chopped century egg, follow. Garnish the dish with cilantro.
Sprinkle With Fresh Coriander To Serve.
As an hors d'œuvre, the cantonese wrap chunks of this egg with slices of pickled ginger root (sometimes sold on a stick as street food ). Take the tofu out from the fridge and drain excess water. It can be silken, soft, firm, extra firm or super firm.beyond these broad textural categories, there are many varieties of tofu.
Tofu 豆腐 And Thousand Year Egg 皮蛋.
Most people say century egg tofu is an acquired taste, but i’ve been eating the dish since i first drank apple juice from a sippy cup. The preserved egg definitely has a much different taste and look compared to a fresh egg. For us it is a kind of comfort food.
To Balance The Strong Flavor, Ginger, Soy, Or Sesame Oil May Be Used.
It has a subtle flavor, so it can be used in savory and sweet dishes. Its peculiar name is derived from its two main ingredients: Cutting century eggs into chunks and adding them to other dishes such as congee, soup, tofu salad, or even pastries is quite common.
2 Pcs Century Eggs You Should Be Able To Find These In Your Local Asian Market.
It is often topped on a tofu salad or served an accompaniment to congee (rice porridge). Also, as much as it pains me to say this, there have been issues with unscrupulous producers, especially chinese ones, in the past. The thousand year egg is popular in chinese cuisine.
