How to make coriander preserved egg tofu

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Next, we will introduce to you the coriander and preserved egg tofu. If you study it carefully, you won’t have to envy others in the future.

1. Use scissors to cut a small hole in each of the four corners at the bottom of the boxed tofu. Don't cut too big. Then peel off the packaging film on the boxed tofu, turn it upside down on a flat plate, and the complete and beautiful tofu will come out.

2. Take out the boxed tofu intact.

3. Cut the tofu into slices about 1 cm thick and place them neatly on a plate. The small pieces of tofu left over from the operation can be placed in the center.

4. Pour sesame oil, salt, light soy sauce, chicken essence and vinegar into the chili oil to make red oil sauce.

5. When cutting the preserved eggs, put a cup of cold boiled water next to it and dip the knife in the water to make it easier to cut neatly.

6. Pour the red oil sauce on the tofu and preserved eggs on the plate.

7. Sprinkle some inch-long coriander on top.

Although the detailed steps for making coriander and preserved egg tofu have been introduced, you can make innovative changes on your own based on your different understanding. I believe that your innovation and changes will definitely make this dish more perfect.