Ingredients
- 1 pkg. (425 g) soft tofu
- drained
- 1/4 cup Kraft Balsamic Vinaigrette Dressing
- 2 Tbsp. chopped preserved vegetables
- 2 salted duck egg yolks
- finely chopped
- 1 Tbsp. finely chopped Chinese chives
- 1/2 tsp. chili oil
Instructions
- Place tofu in shallow medium bowl; set in bamboo or metal steamer.
- Cook on high heat 3 to 4 min.
- or until heated through.
- Remove from heat; drain excess liquid from bowl.
- Cut tofu into 1/2-inch cubes; place in serving bowl.
- Heat dressing in small saucepan on medium heat.
- Add vegetables and egg yolks; mix well.
- Pour over tofu.
- Top with chives and oil.
- Stir just before serving.
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