MING'S SESAME TOFU AND CUCUMBER SALAD WITH SOY SAUCE EGGS
Steps:
- In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar. Drizzle in canola oil to emulsify. Season. Toss with scallions, tofu, mushrooms, and cucumbers. Check for flavor. Plate salad and garnish with wedges of soy sauce eggs.
- Soft boil the eggs to the just-coagulated stage, and placed immediately in cold water.
- Tap eggs gently all over to cover with cracks.
- Add the eggs to pot filled with 1 cup soy sauce and 1 cup water (enough to cover 6 eggs), 1 slice of ginger, and half teaspoon of five-spice powder. Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour.
- Crack open the eggs and peel them, then slice into wedges.
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MD: NAZIR MIAH
[email protected]Not a fan of tofu, but this recipe made me a believer! The tofu was so crispy and flavorful, and the sauce was amazing. I will definitely be making this again.
Tapiwa Ntsharwa
[email protected]This dish was a bit too bland for my taste. I added some extra garlic and ginger to the sauce, and that helped a lot. Overall, it was a good recipe, but I would make some adjustments next time.
TAWSIF VAI.
[email protected]Easy to make and so tasty! Loved the combination of flavors and textures. Will definitely make this again.
Thatgirlrayray
[email protected]Followed the recipe exactly and it turned out great! The tofu was perfectly cooked and the sauce was delicious. Served it over rice and it was a complete meal.
Amya Werner
[email protected]This recipe was a hit! The tofu was crispy and flavorful, and the cucumber salad was refreshing and light. The soy sauce eggs added a nice touch of umami. I will definitely be making this again.