Preserved egg tofu tastes delicious and tender, and the original method is so simple

Preserved egg tofu

Ingredients: 2 boxes of lactone tofu, 2 preserved eggs, 5 cloves of garlic, salt, monosodium glutamate, light soy sauce, balsamic vinegar, soy sauce, sugar, sesame oil, coriander

Step 1: Use the tip of a knife to cut the tofu horizontally and vertically in the box, cut it into small squares or small dices, and then buckle it into a plate for later use.

Step 2: Wash and peel the preserved eggs and cut them into small cubes, and put them on top of the sliced inner fat tofu; Peel the garlic, wash and mash into garlic puree; Wash the parsley and cut into small pieces for later use.

Step 3: Sauce: 2 tablespoons of garlic paste, 1 tablespoon of light soy sauce, 1 tablespoon of balsamic vinegar, half a tablespoon of soy sauce, appropriate amount of salt, monosodium glutamate, a little sugar, and finally an appropriate amount of sesame oil.

Step 4: Pour the seasoning evenly into the chopped preserved egg tofu, and finally sprinkle with coriander and serve.

Cooking tips:

Lactone tofu must choose fresh tofu.

If you like spicy food, you can add a little millet pepper and sprinkle it on top to eat, the taste is better!