Silky Tofu with Ancient Eggs

1. 1

   Lift the tofu out of its liquid, and cut the tofu into 3/4 inch cubes.

2. 2

   Place the cubes on paper towels and let drain, about 15 minutes.

3. 3

   Remove the shells from the thousand year-old eggs and roughly chop each egg.

4. 4

   Rinse the preserved mustard greens to remove excess salt, drain, and mince.

5. 5

   Place mustard greens in a bowl, along with the chopped egg, cilantro, scallions, sesame oil, rice vinegar and soy sauce.

6. 6

   Gently toss to mix the ingredients.

7. 7

   Place the tofu on a platter and top with the chopped relish.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.