This was on our dining table two nights running. It has been stuffy and unbearably hot, too hot to cook. Wey has taken to walking around with just his shorts on. Amazing sight. Just reminds me I have to speak to Tito about increasing Wey's tennis lessons. That means another fight.
This dish is so refreshing for this kind of weather, I may just make it again tomorrow, with less century eggs because they aren't very healthy I hear. The good thing about this dish is that you don't have to stand over a hot stove. Just pop 2 pieces of silken tofu out of the boxes (does anyone know how to get the whole piece out without leaving some behind in the box?), cut them into 2 cm cubes, arrange them on a plate, crack and wash 3 century eggs well (final rinse with warm water), cut them into 1.5 cm cubes, scatter over tofu, splash lots of light soy sauce (I like to use Maggi sauce for this dish because it is 'seasoned'--with msg?-- and perfect for this dish), lots of sesame oil and 1 tablespoon of black vinegar over. MUST chill well before eating. Sprinkle some coriander leaves/cilantro (didn't have them so I used Chinese celery instead; cilantro is better) or spring onions over. Eaten as an appetizer.
And that's my shortest recipe ever. Don't despise short recipes though. This is quite a dish.