Chilled Preserved Egg Tofu
by Kitchen and soup and Shen Chuqi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare a box of internal fat tofu.
2. Use scissors to cut open the four corners at the back of the tofu box, and gently knock it to loosen the tofu from the box so that it can come out.
3. The seal on the front of the tofu box was cut open and clasped upside down on the plate.
4. So the tofu is on the plate.
5. Adjust the juice: light soy sauce ➕ old vinegar ➕ sesame oil, the ratio is about 1:1:0.5, stir and boil. If you like other sauces, you can add other sauces as much as you like.
6. Cut the preserved egg into small cubes, and cut the red pepper into small cubes. Place them on the tofu. Use a small spoon to pour the mixed juice on the red pepper.
7. Garnish with coriander and drizzle with sesame oil.
8. The tofu with preserved egg and cold dressing is ready.
Tips:1. The internal fat tofu is very tender. Be careful when taking it out of the box.
2. Cut the internal fat tofu into slices or cubes, it will be more delicious. I just want to use the whole tofu this time, so I didn't cut it. You can make it according to your personal preference.
3. If you don't like coriander, don't put coriander. If you like scallions, you can put scallions. Just make yourself happy.
