Recipe by zorgclyde
This is a classic Chinese recipe, and lots of variation exist. Traditionally it is topped with soy paste, but I love the slight sweetness of vegetarian oyster sauce. If you can find very fresh tofu from Asian market, it will give the dish even more flavor. Also try variation with pickled greens, scallions, or furikake. It can be eaten as a cold snack or a side dish.
- 1 (12 ounce) package silken tofu
- 1 preserved egg, shelled (thousand year old egg)
- 2 tablespoons chopped cilantro leaves
- vegetarian oyster sauce
- chili oil
Directions See How It's Made
- Drain the tofu and place it on the serving plate. Halve the egg lengthwise and place the pieces face-down on top of the tofu. Sprinkle the cilantro leaves on top of the tofu and egg.
- Drizzle generous amount of soy paste on top, and then drizzle just a dash of chili oil to taste.