Audrey’s Days of Summer | Liang Ban Tofu with Video Tutorial

Photo courtesy of hungerhunger.blogspot.com.

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!

 

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Audrey’s Days of Summer | Summer Cooking with Nai Nai

Since I can remember I’ve always been eating my Nai Nai’s (dad’s mom’s) cooking. She’s now over 95 years old and continues to be incredible, bustling around and constantly feeding me. I recently spent time at home and my most important mission during my visit was to spend time with her learning how to cook the dishes I had grown up loving. Like most chefs, my Nai Nai does not believe in exact measurements. “Just look at it,” she says “Taste it,”—and that’s how I learned to make the necessary adjustments. So, for those who prefer more precise measurements, here are two of my Nai Nai’s recipes quantified.

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