Preserved Egg Tofu

Name: Preserved Egg Tofu
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Songhua Egg; 2 pieces South Tofu; 1/2 teaspoon salt; 1/2 tbsp Vinegar; 1 small piece ginger; 2 cloves garlic; 1/2 tbsp Soy sauce; 1 tbsp Vegetable oil; 1/2 teaspoon Sugar; 1 tbsp Chopped pepper

by Li Xiaoya

4.7 (1)

Favorite

5

Difficulty

Easy

Time

10m

Serving

3

Today, I will make a preserved egg tofu dish. Although it has been the beginning of autumn, the weather is still very hot. Let's steam it and add the delicious and bursting sauce. It is another very tangy dish.

Preserved Egg Tofu

1. Two preserved eggs, knock off the skin (outermost layer), rinse with water

2. Two pieces of tofu, cleaned

3. Take a steamer, put an appropriate amount of water, put in preserved eggs, steam and add tofu, steam for 5-8 minutes on high heat

4. After turning off the heat, take out the tofu and place it on the plate with a knife to make a few rough strokes to taste

5. Rinse the Songhua eggs with cold water to cool down, peel off the eggshell, cut the egg meat into small cubes, and place them evenly on the cut tofu

6. Ginger and garlic mince or shredded or sliced

7. Put vegetable oil in the pot to heat, add the chopped ginger and garlic until fragrant

8. Take a small bowl, add salt, sugar, light soy sauce, vinegar, and chopped chili to make a flavored sauce. This step can be adjusted in advance. The seasoning can also be added according to personal preference.