Ingredients
1 box silken tofu, 4 century eggs, 10 g (about 1/4 oz) peanuts, 5 g each minced green bell pepper, minced cilantro, and minced Sichuan pickled mustard tuber.
Seasonings
Chopped green onions and minced ginger, a pinch each; 1/2 teaspoon each of salt, MSG (or to taste), aged vinegar, chili oil, and sesame oil; 1 teaspoon light soy sauce.
Preparation
1. Peel the preserved eggs, removing any coating, rinse them clean, then steam for 5 minutes. Remove, shell, and cut into small wedges.
2. Pan-fry the peanuts in a hot wok until fragrant and cooked through, then remove and let cool, pressing them into crushed pieces.
Steps
1. Remove the silken tofu from its package and place it on a plate. Microwave on high heat for 3 minutes, then let it cool. Cut into large slices, arrange on a serving plate, and top with the century egg wedges.
2. Place the chopped green onions, minced green peppers, chopped cilantro, and minced pickled mustard greens in the four corners of the plate.
3. Mix the minced ginger, salt, aged vinegar, light soy sauce, MSG, sesame oil, and chili oil in a small bowl until well combined, then evenly pour the mixture over the sliced tofu and century eggs, and finally sprinkle with crushed peanuts.