Pidan Tofummus

SERVES 2-4 people

The creaminess of chickpea hummus is reincarnated in the form of tofu,

with a hint of ginger and sweet soy sauce to marry it with jammy thousand year-old eggs in this classic

cold Chinese appetiser

FOR THE TOFUMMUS

2 cloves of garlic, peeled and smashed 1 tbsp olive oil

350g firm tofu

1 tbsp + 1 tsp grated ginger

1/4 tsp fine sea salt

FOR THE SWEETENED SOY SAUCE

2 tbsp soy sauce 1 tbsp molasses 2 tsp dark brown sugar

TO FINISH

2 high-quality pidan/thousand year old eggs, chilled toasted sesame oil for drizzling

finely chopped scallions

Make tofummus: In a small sauce pot over medium-low heat, cook smashed garlic and olive oil, stirring frequently,

until the garlic are lightly browned all around, about 3 minutes. Drain and pat-dry the tofu thoroughly, then add it to food-processor along with the garlic-mixture, grated ginger and salt. Run the processor until the mixture is extremely smooth and silky, about 1 to 2 minutes. Transfer into a large bowl then into the fridge until completely chilled. Can be

made several hours ahead.

Make sweetened soy sauce: In a small sauce pot, heat soy

sauce, molasses and dark brown sugar until the sugar is melted. Cool completely before using. Can be made several

hours ahead.

To finish: Make a bed of tofummus on the serving plate, then place peeled and halved pidan/thousand year old eggs on top. Season with sweetened soy sauce and toasted

sesame oil, then top with finely chopped scallions.