Tuesday, September 6, 2016

Soft Tofu With Century Egg And Pickled Ginger Topping

Tofu is made by coagulating soy milk and then pressed into soft white blocks. Tofu has an excellent source of amino acids, iron, calcium, and other micro nutrients.  Tofu is frequently served on our table during meals :)  Tofu by itself is bland and boring but there are many ways to spice up the boring tofu. I normally cooked them in kimchi stew, simple steamed with crispy garlic and soy sauce, and many occasions with toppings like minced meat.  Recently, I saw a tofu recipe from a friend's recipe book that I could not resist but had to try it out. And to my surprised, it  elevated the bland tofu to a higher level of sophistication and taste.

I am going to share with you one way to turn this boring and bland tofu into a delicious and flavor packed tofu dish that can be serve as an appetizer or a stand alone dish.  A simple and easy to prepare appetizer. Using century egg and pickled ginger as toppings really compliments the bland tofu giving it a taste beyond my imagination. This tofu dish is served with a beautiful dressing that is made up of balsamic vinegar, soy sauce, sesame oil and a dash of sugar. 

The soft tofu is supposed open up like a flower but due to the low height, it didnt open much :p  Next making, I will look for a soft tofu with at least 2"  height :)  But like a flower or not, the taste is really GOOD!    A must try for homemakers who cook :)

the four chopsticks on the sides is to prevent cutting through
the soft tofu

cut vertically and horizontal across the face of the soft tofu

do not remove the chopsticks until the toppings is laid
on the surface of the cut tofu, so that it will open up like a flower.
On a note, mine did not open because it is shallow in depth...
have a get one at least 2" in height :)

the pickled ginger is homemade by yours truly :)
the century eggs are store bought :)
dice the century egg into small cubes
and coarsely chop the pickled ginger

dressing is made up of balsamic vinegar, soy sauce
sesame oil and sugar

when ready to serve, remove the chopsticks when the toppings
 are placed on the surface of the cut tofu and gently pour
the beautiful flavored dressing over the toppings...

by this preparation, 
the bland and boring tofu is elevated to 
a higher level :)
no more a boring tofu :p

Soft Tofu With Century Egg And Pickled Ginger Toppings


1 block of soft tofu - sprinkle a pinch of salt over the tofu before steaming

1 century egg - diced
2 tbsp of pickled ginger - coarsely chopped
2 tsp of toasted white sesame seeds * optional - I left this out , I used up all in my last cooking:p

dressing ingredients
1 tbsp of balsamic vinegar
1 tbsp of soy sauce
a few drops of sesame oil
1.5 tsp of sugar


Lightly steam the soft tofu for 2 mins. Drain off the excess water from steaming.
Gently place the  steamed tofu on a serving plate.  Place one chopstick on all the four sides of the tofu. Use a sharp long knife, cut vertically and horizontally down  to the chopstick ( the chopsticks are to prevent cutting through the tofu ) 1 cm + - apart .  Leave aside . Do not remove the chopsticks.

Meanwhile prepare the toppings. Dice the century egg into small cubes.  And coarsely chopped the pickled ginger.  Toast the sesame seeds till lightly brown, give it a light crush .  Leave the toppings aside.

Prepare the dressing by mixing all the the dressing ingredients together . Give it a quick whisk so that the flavors are incorporated together.

When ready to serve, gently place the diced century eggs on the surface of the steamed tofu , next,   the coarsely chopped pickled ginger and then sprinkle the toasted sesame seeds over the toppings. Remove all the chopsticks. Pour the dressing last on the toppings. The tofu should open out  nicely when the chopsticks are removed .

You can serve this dish chilled as an appetizer.


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