Tofu – miss it loads! Why? Because it’s not readily available here. You could only get it at the Asian/ Japanese supermarket and Manor. Cost? A lot more than what we’re used to paying back at home but arh well, shelf life of these packed tofu is also longer, so guess no complaints there.
We brought back some century eggs from Singapore. Yeah, told you we brought back loads of stuff on our last trip home. So to accompany our simple home-cooked fare, I whipped up this simple Tofu with Century Egg side dish. Turns out we didn’t have black vinegar here so instead of running out to get a bottle, I substituted the recipe with Balsamic Vinegar instead. Yes, you read right… Balsamic Vinegar! Taste-wise, I could get away with this. Hehe..
Tofu with Century Egg (recipe adapted from Taste Hongkong)
- 1 silken tofu (100-200g, vacuum pack preferred )
- 1 century egg
- Seasonings: 1 tsp Balsamic Vinegar, 1 tsp light soya sauce, 1 tsp sugar, 1 tsp sesame oil
- Drain off all water from the pack, if any, and mash up tofu. Arrange on a plate for serving.
- Shell, rinse, pat-dry and mash century egg. Mix it well with seasonings in a separate bowl .
- Cover prepared tofu and century egg mixture separately and chill them in fridge for 3 to 4 hours or until cold.
- To serve, place a layer of century egg mixture over the tofu.
- Note: You could serve this dish with a handful of green onions and/or with Japanese bonito flakes.
This was really yummy so I would think you would enjoy this dish too!