Title: Silky Tofu with Ancient Eggs
Categories: Tamwt02
Yield: 4 servings

1 pk Soft tofu -; (14 oz)
3 tb Szechuan preserved mustard
-greens
(or homemade pickled mustard
-greens)
2 Thousand-year-old eggs
1/4 c Chopped fresh cilantro
3 Scallions; thinly sliced
3 tb Sesame oil
2 tb Rice vinegar
1 tb Soy sauce

Lift the tofu out of its liquid, and cut the tofu into 3/4-inch cubes.
Place the cubes on paper towels and let drain, about 15 minutes. Remove the
shells from the thousand year-old eggs and roughly chop each egg. Rinse the
preserved mustard greens to remove excess salt, drain, and mince. Place
mustard greens in a bowl, along with the chopped egg, cilantro, scallions,
sesame oil, rice vinegar and soy sauce. Gently toss to mix the ingredients.
Place the tofu on a platter and top with the chopped relish. Serve
immediately. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B18 broadcast 04-02-1998)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-11-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.