- serves 3-4 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 1 block silken tofu, cut into small cubes
- 4 century eggs, peeled and cut into quarters
- 1 tsp minced garlic
- 1 tbsp light soy sauce
- 1 dash sesame oil
- 1 dash chilli oil
- 1 dash black vinegar
- pinch salt
- 2 spring onions, thinly sliced
- pork floss, to serve
Instructions
- Place the tofu in centre of dish, then arrange the eggs around the tofu.
- Mix the garlic, soy sauce, oils, vinegar and salt in a bowl. Drizzle the sauce mixture over the top of the tofu and eggs, scatter with the spring onion and pork floss and serve.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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