Tofu with Preserved Duck Eggs Salad
By: Jamie Lau
Published: Thursday, March 8, 2012 - 4:02pm

Ingredients




1 Box of Soft Tofu
2 Preserved Duck Eggs
1.5 Oz of Cooked Shredded Dried Pork
1 Stalk of Green Onion
1 Tbs of Sesame Oil
1 Tsp of Soy Sauce
2/3 Tbs of Chicken Broth Powder Mix (or use 1/3 cups chicken stock)
1/3 Cup of Hot Water (if using broth powder mix)
1/2 Tbs of Sugar
(Serves 4 as appetizer or 2 as main dish)

Preparation

1 Slice soft tofu into 3-quarter inch cubes. Drain in a mesh and sit for at least 15 minutes. 2 Dice preserved duck eggs into half-inch pieces. Chop green onion. 3 Mix chicken broth mix powder with hot water. Whisk together chicken broth with sesame oil, soy sauce and sugar. 4 In a dish bowl, layer tofu first, followed by preserved duck eggs, shredded dried pork and then green onions. 5 Drizzle sauce mixture evenly over the ingredients and serve.

About

Don't you have one of those days that you felt very lazy, and don't even want to turn on the stove to cook? Then how about a plate that doesn't required any cooking? Today's recipe is a slightly modified Shanghainese cold dish - Tofu with Preserved Duck Eggs. It's simple and quick to make, and best of all - don't need to turn on your stove!
The main ingredients are soft tofu, preserved duck eggs, cooked shredded dried pork and green onions. The seasoning sauce ingredients include sesame oil, chicken broth powder mix (use real chicken stock if you have it) and soy sauce. I used the broth mix because I didn't have chicken stock at home. The preserved eggs and shredded dried pork might be a bit hard to find, if you don't have any Asian supermarket nearby.