Preparation time: 25 minutes
Servings: 4
Who said tofu was tasteless? Stir-fry it with some century eggs and get a super flavourful dish! Century eggs are Chinese delicacies obtained by steeping duck eggs in a lime-rich mud mixture for several weeks. The egg yolk turns dark green with a creamy texture and a strong smell of sulfur and ammonia. The egg white turns dark brown and translucent like jelly, but with little flavor. Will you dare to taste this very peculiar specialty?
PREPARATION
- 2 century eggs (pei daan)
- 1 firm tofu
- 10 thin ginger slices
- 3 garlic cloves
- 1 red pepper
- 2 spring onions
- 4 cilantro bunches
- 4 Tbsp potato starch
- 3 Tbsp sesame oil
- 1 Tbsp oil
- 1 Tbsp BH crispy prawn chili
Sauce mix:
- 3 Tbsp rice wine
- 2 Tbsp oyster sauce
- 1 Tbsp light soy sauce
- 1 Tbsp sesame oil
PREPARATION
Mix the ingredients for the sauce mix in a bowl. Slice the red pepper and spring onions into rings, chop the cilantro coarsely.
Cut the century eggs into coarse pieces. Carefully roll the century eggs through the starch. Heat a layer of oil in a pan and stir-fry the pieces of century eggs until golden brown. Scoop up the stir-fried eggs, then stir-fry the tofu blocks until golden brown. Put them aside.
Heat the sesame oil and oil in the pan over medium-high heat. Then add the ginger and garlic. Fry for about 3 minutes until the smells are released. Put the century eggs and tofu back into the pan, and stir regularly. Then add the sauce mix, and stir well. Add the spring onions, red pepper and cilantro. Stir well and stir-fry for another minute. Turn off the heat and add the crispy prawn chili.