THE STORY

 

This is really a page from Malaysian cuisine, which I admit was a lot more difficult that I thought it was going to be. No meat days can be used as an opportunity to do something really interesting.  This silken tofu and new egg dish seems pretty straightforward, but the flavor is far from being predictable. The saltiness of the dried anchovies cuts through the velvet richness of the egg yolk and silky delicate favor of the tofu. I set it over young bok choy in garlic sauce. Served with hot steamy rice, it's almost as good as being in Southeast Asia. But not quite.

INGREDIENTS

 

• 1 package silken tofu.

• 2 eggs

• Dried anchovies

• Sesame oil

 

• 2 cloves crushed garlic

• 1/8 cup chicken stock

• bok choy, bottom cut, leaves separated and rinsed

• Salt & Pepper

DIRECTIONS

 

In a pan over medium heat, drizzle vegetable oil and add garlic. Add bok choy and chicken stock. Season with salt and pepper. Simmer until liquid is reduced. Take off heat and set aside in a shallow serving bowl.

 

Remove tofu from pack. Drain liquid. With a paper towel, pat dry. Then place whole or sliced over steamy bok choy.

 

In a pot place eggs and water just to cover them completely. Bring to the boil.

 

While waiting, fry dried anchovies in a pan with a little bit of oil until crispy. Set aside.

 

When water boils, leave eggs for two minutes.Then turn off heat and leave eggs for another two minutes. After, run eggs over cold water to stop it from cooking. Peel egg carefully. With your hands, gently break apart on top of tofu so that bright yellow yolk cascades down and whites are crumbled over it. Top with fried anchovies and drizzle with sesame oil.