Appetizers & Side Dishes · Asian Cuisine

Green Eggs and Tofu

Green eggs and ham? Step over. Green eggs and tofu, please.

Yes green eggs do exist outside of Dr. Suess’  fictional books. They are called thousand year old eggs (or century eggs). Admittedly they are a bit, no, horridly, unappetizing to look at. I always get a little grossed out whenever I cut them, but once they are tossed into a rice porridge or this dish, I can eat it in masses (just like every other dish).

This is a dish that can be put together in a matter of minutes and is particularly enjoyable during the hot seasons. Just chop, season, garnish, and done! Chi fan le! (aka ‘bon appetit’ in Mandarin)


  • 2 thousand year old eggs, chopped
  • 1 package silken tofu
  • 3/4 cup pork sung (ro song)
  • 1/2 cup scallions, chopped finely
  • 1.5 tbs thick soy sauce (醬油膏 jiàngyóugāo)
  • sesame oil
  • sesame seeds (optional)


  • Drain the water from the tofu. Remove the tofu from the container and place on a large plate. Slice the tofu into small cubes (about .5 x .5 inch). Let sit for 30 minutes and drain the liquid
  • Meanwhile, chop scallions and eggs
  • Layer the tofu with the eggs, pork sung, scallions and drizzle with the thick soy sauce and sesame oil. Garnish with sesame seeds.

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