Preserved egg tofu

Overview

Preserved egg tofu is probably a cold dish with a high click-through rate in restaurants, but mine is definitely not the most authentic. Because I like a thicker sauce, I made some small changes. I hope everyone likes Smecta.

Tags

• hot dishes
• balsamic vinegar
• chili oil
• chives
• cooking wine
• coriander
• lactone tofu
• light soy sauce
• msg
• oyster sauce
• preserved egg
• pepper
• tomato sauce

Ingredients

Steps

1. 1 Cut off the four corners of the lactone tofu and place it upside down on a plate. Remove the shells from the preserved eggs and steam them together over high heat for 7 minutes. (Steaming preserved eggs can remove the fishy smell and is easier to cut. As for lactone tofu, Xi'er always feels that steaming it at high temperature is cleaner and hygienic.)

   

2. 2 Chop chives and cilantro and set aside.

   

3. 3 Mix the light soy sauce, balsamic vinegar, chili oil, oyster sauce, cooking wine, pepper, MSG and tomato sauce into a bowl and make a sauce. (Well, you read that right, it’s tomato sauce. Generally, people don’t add it when making this dish...but adding tomato sauce will make the sauce a little thicker, and the sweetness in it can soften the taste, which is really delicious. Those who like sesame oil can also add some, but I didn’t.)

   

4. 4 Cut the preserved eggs into small pieces and place them on the tofu, sprinkle with chopped green onion and coriander, and finally pour the prepared sauce on top.