Saturday and Sunday lunches in my family were usually pretty sui2bian4, or whatever, because of activities or church right before. In our family, this dish was almost always an accompaniment to xi1fan4, juk, 稀飯, rice porridge, or whatever you want to call it. I guess we liked the combination of hot xifan and cold doufu (豆腐) together! Nowadays, I don’t eat xifan as much, but I still love this marinated doufu almost any time. It’s easy to make because the shelf life of most of the ingredients is pretty long!
is probably one of my dad’s favorite impromptu dishes, because I always
remember seeing him open a package of tofu out of the fridge to make this.
Aside: What’s the best way to get tofu out of the box? Use a knife (the one you are currently using to prep your ingredients, preferably), and make 3 slices along the rectangular box that the tofu comes in. Peel off the plastic covering, and dump the tofu onto an expectantly clean hand or bowl. Use the tofu box to store your cut-up tofu. There is no other way!
Anyway, my dad loves garlic, so you can bet that there would always be LOTS of garlic in any dish he made that called for garlic.
Sometimes we would have green onions in the house, sometimes not. I prefer it with!
1 package soft tofu (firm and silken could also work in a pinch)
1-2 thousand year old eggs (pi2dan4 皮蛋),sliced in half then in quarters (optional if you can’t find it or if you don’t like it)
1-2 garlic cloves, minced
1 Tbsp sesame oil
Preserved turnip (zha4cai4 榨菜) – 2-3 tsp, minced (optional)
Dried shrimp, finely chopped and sauteed in some oil- 2-3 tsp, minced (optional)
Dried Pork (rou4song1 肉鬆)- 2-3 tsp, added at the last minute (optional)
1-2 stalks green onions, diced or minced (optional)
1-2 sprigs cilantro, coarsely chopped (quite optional and not that authentic)
1) If you have time, carefully salt the soft tofu all around its sides, and let the excess water drain out. If you less time, use a clean kitchen towel or paper towel to gently squeeze the excess water. If you have even less time, just use the the tofu as is.
2) Add all the ingredients to the tofu. Salt generously- remember that tofu is pretty bland on its own, and that you are seasoning a huge chunk of it! Just a little soy sauce- not enough to make your tofu look brown, but just a little for more fermented goodness.
3) Mix everything together, and try not to pulverize the tofu so that it’s itty bitty chunks like cottage cheese..(someone in my family who will not be named used to do this, and it made me very sad..)
–As always, feel free to adjust further for YOUR preference of salty/sesame oil/garlickyness.
-American brands of tofu , like Nasoya, have odd specifications for tofu firmness. I remember getting what I thought was soft tofu, only to open the package and realize that the ‘soft’ tofu was a lot more like firm tofu than anything else.
-I like Nature’s Soy tofu because they are localish, claim non-GMO beans, and I know what to expect for tofu firmness.
-Note the several different add-ins. Thanks, Mom, for the dried shrimp and dried pork suggestion!
I don’t know if I want to make this dish…
spicy and pungent garlic nudges your tastebuds gently, and its trusty friend, the green
onion, lingers in the background. The 1000-year old egg has a fattiness
and creaminess to it that stars opposite the cleansing and light tofu.
-You know how people talk about ‘Chinese salads’ or ‘Asian salads’? That’s a myth. Most Chinese food is cooked; this is as close to you’ll get as a “salad,” as the garlic, green onion, and tofu are all ‘raw’!
-Don’t worry, 1000-year old doesn’t really mean that its been sitting for 1000 years. Its texture is similar to that of a medium-boiled egg, but it’s much more bold tasting than a ‘regular’ egg.