Thursday, March 8, 2012

Tofu with Preserved Duck Eggs Salad (皮蛋豆腐)- A Shanghainese Cold Dish

Ever have one of those days where you felt very lazy, and didn't even want to turn on the stove to cook? Then how about a plate that doesn't require any cooking? Today's recipe is a slightly modified Shanghainese cold dish - Tofu with Preserved Duck Eggs (皮蛋豆腐). It's simple and quick to make, and best of all - don't need to turn on the stove!

The main ingredients are soft tofu, preserved duck eggs(皮蛋), 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 supermarkets nearby.


How To Make Tofu with Preserved Duck Eggs

Carefully slice soft tofu into 3-quarter inch cubes and transfer to a mesh drainer.  Drain for at least 15 minutes. There's no need to cook soft raw tofu, as they are safe to consume.   



Next step is to dice preserved duck eggs into half-inch pieces. Preserved duck eggs are ready to eat, so no need to cook.  


Next step is to chop green onions. 


After preparing all ingredients, next step is mixing the sauce. The sauce consists of sesame oil, chicken broth and soy sauce, seasoned with sugar.  Use hot water when mixing the chicken broth, so that way the powder can easily dissolve.  One good thing about using chicken broth mix is the flexibility of controlling taste, therefore I haven't been buying chicken stock lately.  You can definitely use the regular chicken stock for this recipe, but need to add seasoning to strengthen the taste.


With all the ingredients and sauce set aside, the dish is almost ready.  Lightly transfer the tofu to a dish bowl, then followed by diced preserved duck eggs, shredded dried pork and green onions.
  
 


















Drizzle the sauce mixture evenly over the ingredients and ready to serve.




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 of 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)

Directions:

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. 

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