Tofu with Century Egg and Spring Onions

BY: Taste Hong Kong
I usually also put in the spicy perserved vegetable–chopped and add salt and chicken granule bouillon instead of her seasonings.

Ingredients:
1 silken tofu
1 century egg (preserved duck egg)
2 green onions, finely chopped (optional)

Seasonings
1 tsp black vinegar
1 tsp light soya sauce
1 tsp sugar
1 tsp sesame oil (optional)

Method
Choose silken tofu. Drain off all water from the pack, if any, and cut it into about 1/2 cm slices or small cubes. Arrange on a plate for serving.

Shell, rinse, pat-dry, dice or mash century egg. Mix it well with seasonings in a separate plate or bowl.
Cover prepared tofu, century egg mixture, green onion separately and chill them in fridge for 3 to 4 hours or until cold.

To serve, again drain off any water exuded from tofu and top it with a layer of century egg mixture followed by a handful of green onions. This tofu with century egg is nice on its own, yet it is also great to be served as an appetizer or side dish. As a variation, sometimes, I will add a handful of Japanese bonito flakes with the green onions.