Tuesday, July 26, 2011

Cooking: Tofu with Preserved/Century Egg

I've actually never had this dish before at a restaurant but I've seen pictures of it and was really curious about the taste. It's definitely a summer dish that goes quite well with rice. Just beware that you keep the tofu cold so it doesn't go off.
WARNING: Century egg is an acquired taste, if you have never tasted it don't make this dish.

(Serve as part of a chinese meal)

1 block silken tofu
1 preserved/century eggs
2-3 tbsp soya sauce
1 tbsp finely sliced spring onion
1 tbsp oil
1 tsp sesame oil
XO sauce if desired

Slice the silken tofu very thinly on the plate that you are serving the dish (not plastic! as you'll be pouring hot oil on it) on as it will be very difficult to move the tofu. Dice the century egg and place on top of the tofu. Pour the soya sauce over the egg and tofu.(XO Sauce as well if desired) Scatter over spring onions. Heat the oil until smoking and then straightaway pour it over the spring onions. Drizzle the sesame oil on top and serve.