Recipe: Tofu and Preserved Egg Salad
Cooking in the summer isn't that much fun when it's over 80 degrees, which means I've barely cooked over the past few weeks. Since I'm already tired of eating out, I've looked into oven-less, delicious recipes suitable for the warm weather. Below is one of my favorite go-to recipes when I’m lazy or it’s too hot to cook. It’s not your usual bowl of salad, but it’s a perfect, appetizing light meal during the summer heat.
Tofu and Preserved Egg Salad
1 block of firm tofu 1 preserved egg (“pi-dahn”), cut length-wise into 4 wedges Shredded dried pork (“yook-soong” in Cantonese or “roh-soong” in Mandarin) Oyster sauce 1 stalk of green onion, sliced
- Place tofu block on a plate or in a bowl, and arrange the preserved egg wedges on the sides.
- Sprinkle the dried pork over the tofu and egg, then top with oyster sauce to your liking.
- Sprinkle with green onion, and dig in!