Silky Tofu With Ancient Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Niger | Tamwt02 | 4 | Servings |
INGREDIENTS
| 1 | Soft tofu -, 14 oz | |
| 3 | T | Szechuan preserved mustard |
| greens | ||
| or homemade pickled mustard | ||
| greens | ||
| 2 | Thousand-year-old eggs | |
| 1/4 | c | Chopped fresh cilantro |
| 3 | Scallions, thinly sliced | |
| 3 | T | Sesame oil |
| 2 | T | Rice vinegar |
| 1 | T | Soy sauce |
INSTRUCTIONS
Lift the tofu out of its liquid, and cut the tofu into 3/4-inch cubes. Place the cubes on paper towels and let drain, about 15 minutes. Remove the shells from the thousand year-old eggs and roughly chop each egg. Rinse the preserved mustard greens to remove excess salt, drain, and mince. Place mustard greens in a bowl, along with the chopped egg, cilantro, scallions, sesame oil, rice vinegar and soy sauce. Gently toss to mix the ingredients. Place the tofu on a platter and top with the chopped relish. Serve immediately. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B18 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 83
Total Fat: 10.4g
Cholesterol: 0mg
Sodium: 149.4mg
Potassium: 321mg
Carbohydrates: 7g
Fiber: 2.3g
Sugar: <1g
Protein: 1.8g