Here’s another great summer dish from my Nai Nai’s kitchen. This dish is cool and refreshing, and is perfect for those hot days when you don’t want to warm up the house with cooking heat. “Liang” means cool and “ban” means toss, and that describes this dish perfectly because the preparation is all cutting and assembling—easy and simple. This recipe uses a couple ingredients only found in Chinese super markets. Zha cai are pickled vegetables that add a great crunch to the dish. Century eggs are preserved duck eggs that look really funky, but taste great. This dish is a wonderful combination of flavors and textures and is also extremely healthy. The tofu and duck eggs make this dish almost entirely protein and will keep you going during the summer. Enjoy!
1 package of silken tofu
2-3 century eggs
3-4 green onions
½ bunch of cilantro
½ cup of pickled vegetable (zha cai)
1-2 tablespoons sesame oil
Pinch of salt
How to do it:
1) Dice silken tofu finely.
2) Dice century eggs. Put some oil on the knife to help cut the eggs.
3) Dice 3-4 green onions, half a bunch of cilantro and ½ cup of zha cai.
4) To plate: first put down tofu in a bowl, then add century eggs in the middle then put
green onion and cilantro along the perimeter. When ready to serve add a pinch little salt and drizzle 1-2 tablespoons of sesame oil over the dish.
5) Use two spoons to mix everything together and serve.