Ingredient and Portion
Funky Chilled Century Egg Tofu For This X'mas!
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I’ve used the Japanese Goma sauce for this dish. I guess that helps to disguise the overwhelming taste of the Century Eggs.
For the toppings, I’m using Katsuobushi or Bonito; typically found in bags of small pink-brown shavings. Bonito are actually dried smoked Tuna used in Japanese cooking. On some occasions, I top them up with Caviar instead. So, Tofu or Century Egg lovers, this is for you!
For the toppings, I’m using Katsuobushi or Bonito; typically found in bags of small pink-brown shavings. Bonito are actually dried smoked Tuna used in Japanese cooking. On some occasions, I top them up with Caviar instead. So, Tofu or Century Egg lovers, this is for you!
Novice
(Serves 6)
1 box of Organic Tofu
2 Century eggs
3 tbsp Japanese Goma sauce
2 tsp Olive oil
1 tsp Sesame oil
1 tsp Water
2 sprigs of Spring Onion (chopped)
Bonito flakes for topping
1 box of Organic Tofu
2 Century eggs
3 tbsp Japanese Goma sauce
2 tsp Olive oil
1 tsp Sesame oil
1 tsp Water
2 sprigs of Spring Onion (chopped)
Bonito flakes for topping
Method
Remove shells from eggs. Rinse thoroughly. Separate yolk & “white”.
Dice the “whites” & mash the yolk.
Mix yolk with olive oil, sesame oil, water & goma into a paste. It won’t look very appetizing but trust me, it’s delicious!
Divide tofu into 6 equal parts & slot them into cocktail glasses or place them onto serving plates. Add paste & sprinkle spring onions.
Top with “whites”, then bonito flakes. Refrigerate & serve your scrumptious Tofu chilled.
Dice the “whites” & mash the yolk.
Mix yolk with olive oil, sesame oil, water & goma into a paste. It won’t look very appetizing but trust me, it’s delicious!
Divide tofu into 6 equal parts & slot them into cocktail glasses or place them onto serving plates. Add paste & sprinkle spring onions.
Top with “whites”, then bonito flakes. Refrigerate & serve your scrumptious Tofu chilled.
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