Easy Chinese cold bean curd with century egg and pork floss
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Easy Chinese cold bean curd with century egg and pork floss


Susan says

I always have the ingredients on hand for this dish, which takes only a few minutes to assemble. I often make a quadruple batch of the sauce and keep it in a small jar in the pantry, so the meal is even quicker to prepare the next time. The pork floss I like is flavoured with shredded seaweed and sesame seeds, but use whatever type you prefer. Ikura - salmon roe - makes a delicious substitute for the pork floss.

one block, 150-200 grams/5⅓ -7 oz
soft bean curd
century egg, peeled
spring onions, depending on size
5 grams (⅛ oz), or more to taste
pork floss
For the sauce
5ml (1 tsp)
dark soy sauce
5ml (1 tsp)
light soy sauce
½ tsp
Chinese black vinegar (don’t use sweetened black vinegar)
½ tsp
granulated sugar
½ tsp
chilli oil or sesame oil

Combine the ingredients for the sauce and stir until the sugar is dissolved. 


Blot the bean curd with a paper towel then put it on a serving dish. Peel the century egg then cut it into four pieces and place them around the bean curd. Thinly slice the spring onions and pile on top of the bean curd, then top with the pork floss. Spoon the sauce around the bean curd, then serve.


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