Tofu with Thousand Year Old Egg, Part Deux
There have certainly been a lot of “Part Deux” lately, haven’t there?
There are perfectly rational explanations behind this. First, to be honest, if I had any intelligence at all, I would be doing reading right now instead of blogging, let alone cooking. These meals are straight-up easy to make, partially because I could make them in my sleep. Gone are the days of experimental, extravagant Korean and Middle Eastern meals.
Second, this is comfort food. We all enjoy testing our tastebuds’ limits and avoiding food ruts, but ultimately, we return to the simple foods that take us back to childhood and/or good memories. This isn’t Freudian; it’s fact.
So allow me to present my attempt to make Tofu with Thousand Year Old Egg look somewhat presentable. Seriuously, could there be a more unappealing sounding dish?
But it certainly doesn’t taste that way. Creamy, mild tofu topped with pungent, glassy century egg, sprinkled with scallions and drizzled with a healthy dose of sesame oil and soy sauce.
On the side: a super lame stir-fry of that tasteless yellow squash that looks like zucchini but no one knows the name of (is it just “yellow squash?”
I’m not gonna lie though– even I had trouble stomaching one century egg by myself. So if you’re a noob, I suggest starting with one bite.