Quick dish-preserved egg tofu

Overview

This quick cold dish will be more popular in summer. The tender tofu will taste good if it is cooled in the refrigerator

Food preparation. If you like spicy food, you can add more chilies. For my personal taste, a small millet chili is spicy enough
Take out the tofu and place it upside down on a plate. To take out the tofu in one piece, just cut off a corner of the bottom of the box, blow into the box, and tear off the covering
Use a knife to directly cut the tofu into slices. Water will come out of the cut tofu, and pouring it directly will affect the taste, so you need to let it rest for a while
While the tofu is out of water, you can prepare the sauce. Chop millet pepper, chop green onion
Cut preserved eggs into small pieces
After letting it stand, pour out the water
A little tidying up
Place the preserved eggs on top of the tofu. If you like to eat preserved eggs, you can add more
Sauce: Add 2 tablespoons of light soy sauce, half a tablespoon of vinegar, a little sesame oil, 1 tablespoon of cool boiled water to chopped green onions, millet, and peppers, and mix well. No need to add salt, the soy sauce is salty enough.
Pour on the sauce and it's done. There’s too much sauce this time, so it’s not pretty, so let’s just watch it 😂