Blanched Dried Tofu Shreds
A staple of Yangzhou morning tea: finely shredded tofu is briefly blanched, then neatly stacked into a pagoda shape and drizzled with sesame oil, good-quality soy sauce, and vinegar.
Ingredients
Special dried tofu (large square pieces, sliced thin with a sharp thin-bladed knife, then cut into fine shreds)
to taste
Sesame oil
to taste
Good soy sauce
to taste
Vinegar
to taste
Instructions
1
Cut into shreds
Slice the special dried tofu into thin pieces, then cut them into fine shreds.
2
Blanch
Blanch the dried tofu shreds in boiling water, then drain off the water.
3
Season
Pile the shredded tofu into a pagoda shape in a bowl, drizzle with sesame oil, good soy sauce, and vinegar, then it is ready to eat.
