SPICY COLD TOFU WITH PRESERVED EGG

Chinese: Liangban pidan doufu 凉拌皮蛋豆腐

A delicate combination of the silkiness of tofu and the creaminess of preserved egg. Perfect for hot summer days. Requires no cooking at all!

Ingredients

1 tbsp Light soy sauce

1 tbsp Chili bean paste (or gochujang)

1/2 tbsp Sesame oil

1/2 tsp Black vinegar

1/2 tsp Granulated cane sugar

2 cloves Garlic, minced

2 tbsp Scallions, chopped

1 pound Silken tofu

2 Thousand year old eggs, sliced wedges

Optional topping: 1 tbsp cilantro, chopped

Optional topping: Handful of Dried bonito flakes

Optional topping: 2-3 tbsp Pork floss

Steps

1. Mix the soy sauce, bean paste, sesame oil, vinegar, and sugar in a small bowl.

2. Add half the garlic and half the scallions. Mix it all together.

3. Slice the tofu and lay in on the serving plate.

4. Drizzle the mixed sauce over the tofu.

5. Top with sliced thousand year old egg.

6. Garnish with the remaining garlic, scallions, and optional additions

7. Serve immediately.

Notes: Store sauce in an airtight container in the fridge for up to 1 week.

ALLERGENS: Contains wheat, egg, and soy. May contain fish.