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 a 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.