Preserved Egg Tofu

Preserved Egg Tofu

by Misty soul

4.7 (1)
Favorite
2

Difficulty

Easy

Time

10m

Serving

2

For preserved egg tofu, lactone tofu is generally used. There are not too many lactone tofu in my house, and I rarely buy them. And our tofu is very famous, although the tenderness is not as good as lactone tofu, it is quite smooth and tender, and it is delicious to eat on empty mouth. Every time I visit the morning market, or when I come home from get off work, I often see pedestrians carrying a piece of tofu, taking it home, dipping it in sauce, making soup, frying, and how to eat it in a reasonable way.

Yesterday when I came home from get off work, I saw my husband bought tofu, and there happened to be unfinished Songhua eggs at home, so I decided to make preserved egg tofu. I am very successful, haha, I always feel good about myself😂"

Ingredients

Preserved Egg Tofu

1. Prepare the ingredients: Tofu (only half used), Songhua egg

Preserved Egg Tofu recipe

2. Dice millet pepper, mince coriander

Preserved Egg Tofu recipe

3. Tofu diced

Preserved Egg Tofu recipe

4. Cut the Songhua Egg into small cubes and put the two together in a small pot

Preserved Egg Tofu recipe

5. Add 1 spoon of salt

Preserved Egg Tofu recipe

6. Sprinkle the salt on the preserved egg tofu as evenly as possible

Preserved Egg Tofu recipe

7. Hold the small bowl with one hand, gently bump it up and down, and mix the tofu, preserved egg and salt noodles.

Preserved Egg Tofu recipe

8. Add a little bit of sesame oil

Preserved Egg Tofu recipe

9. Add 1 spoon of chili oil

Preserved Egg Tofu recipe

10. Use chopsticks to push gently, do not stir too vigorously, to prevent the tofu and preserved eggs from getting too crushed

Preserved Egg Tofu recipe

11. Sprinkle with coriander, millet pepper, white sesame seeds, serve

Preserved Egg Tofu recipe

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