| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Niger |
Tamwt02 |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Soft tofu -; (14 oz) |
| 3 |
tb |
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 |
tb |
Sesame oil |
| 2 |
tb |
Rice vinegar |
| 1 |
tb |
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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