Tofu with Century Eggs (Pidan Tofu)

Name: Tofu with Century Eggs (Pidan Tofu)
Yield: 4 servings
Cuisine: American
Ingredients: 1 Pidan (century egg); 300 grams Tofu; 20 grams Zha cai (Sichuan salt-cured vegetable); 1/4 stalk Japanese leek; 1 tbsp Usukuchi soy sauce; 1/2 tbsp Mirin; 1/2 tbsp Vinegar; 8 drops, (to taste) Ra-yu; 1/2 tbsp Sesame oil

cookpad.japan @cookpad_jp

I often eat this at Taiwanese restaurants.

If you're worried about the tofu being too watery, drain it for about 30 minutes before preparation. Recipe by lovechi

I often eat this at Taiwanese restaurants.

If you're worried about the tofu being too watery, drain it for about 30 minutes before preparation. Recipe by lovechi

cookpad.japan @cookpad_jp

I often eat this at Taiwanese restaurants.

If you're worried about the tofu being too watery, drain it for about 30 minutes before preparation. Recipe by lovechi

I often eat this at Taiwanese restaurants.

If you're worried about the tofu being too watery, drain it for about 30 minutes before preparation. Recipe by lovechi

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Ingredients

4 servings

1Pidan (century egg)
300 gramsTofu
20 gramsZha cai (Sichuan salt-cured vegetable)
1/4 stalkJapanese leek
For the sauce:
1 tbspUsukuchi soy sauce
1/2 tbspMirin
1/2 tbspVinegar
8drops, (to taste) Ra-yu
1/2 tbspSesame oil

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Steps

1

Combine the sauce ingredients.
2

Cut the tofu into 1.5 cm cubes and the pidan into 1 cm cubes. Finely chop the Japanese leek and zha cai.
3

Mix the zha cai, Japanese leek, and sauce together.
4

Top the tofu with the pidan.
5

Garnish Step 4 with the sauce from Step 3 to finish!