In observance of the Holy Week in the Philippines, I am sharing this Chinese dish I and my friends had in one of our meatless lunch dates.
Cold silk tofu with century egg. At first I cringed at the thought of eating chilled, raw tofu (the soft kind) but my curiousity was piqued. I wolfed down one slice of tofu with a bit of the egg on top, of course, I dipped it first in the vinegar-soy sauce dipping with loads of garlic and chopped red chillies. Ooh-la-la. Tastes heaven.