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Eggs and Tofu I


Eggs and Tofu I
4 to 6 iron eggs, cut into large pieces
1 pound soft tofu, cut into large cubes one-inch or bigger
1 teaspoon pickled Sichuan mustard, minced finely (optional)
1 scallion, minced finely
1/4 teaspoon salt
1/2 teaspoon sesame oil
1/2 teaspoon dark soy sauce
1 piece lettuce or spinach
2 teaspoons pork floss
1. Mix egg and tofu pieces, then add all other ingredients except lettuce and pork floss, and stir gently.
2. Put lettuce on a serving plate, pour egg mixture on the center of these greens. Sprinkle pork floss on top, and serve.
Note: If replacing iron eggs with preserved duck eggs, peel the eggs, then drop in boiling water for one to two minutes. Remove and dry the eggs, then make recipe as indicated above. No nutrient analysis provided because it depends upon which eggs and how many are used.

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