Spicy Cold Tofu (Liangban Dofu)

Method3 steps · about 5 min

1. 1

   Step 1: Mix 1 tbsp soy sauce, 1 tbsp spicy bean paste, 1 tsp sesame oil and ½ tsp sugar in a small bowl. Add half the minced garlic (1 clove) and half the chopped scallion (1 tbsp), mixing well. Reserve the remaining garlic and scallion for step 3.

   Uses 1 tablespoon soy sauce · 1 tablespoon spicy bean paste · 1 teaspoon sesame oil · ½ teaspoon sugar · 1 minced garlic clove (half the 2-clove supply) · 1 tbsp chopped scallion (half the 2 tbsp supply)

   
2. 2

   Step 2: Keep the ready-to-eat silken tofu (1 lb) refrigerated until assembling. Carefully open its package, loosen the sides with a small knife and turn the 1 lb block onto a serving plate. Slice crosswise about ½ inch (1.2 cm) thick. If using the 1–2 ready century eggs, peel them, cut into sixths or eighths and arrange the wedges around the tofu.

   Uses 1 lb ready-to-eat silken tofu · 1–2 ready-to-eat century eggs, optional

   
3. 3

   Step 3: Drizzle all the sauce from step 1 over the sliced tofu and optional egg wedges from step 2. Add the remaining minced garlic (1 clove) and chopped scallion (1 tbsp). Garnish with 1 tbsp chopped cilantro if desired, then mix gently at the table and serve promptly. Ready cooked plain rice may be served alongside.

   Uses Mixed spicy soy sauce · Sliced tofu and optional ready century-egg wedges · 1 minced garlic clove (half the 2-clove supply) · 1 tbsp chopped scallion (half the 2 tbsp supply) · 1 tbsp chopped cilantro, optional · Ready cooked plain rice for serving, as desired