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Hundred Layer Tofu Skin and Pickled Mustard Greens

By Sheila Loh

Serves 4, as a side course


1 package tofu skin (baiye in Chinese, or "hundred pages")
1 package frozen mustard green (xue cai, "red in the snow")
2 tablespoons vegetable oil
½ cup chicken broth
salt and black pepper to taste


Cut the tofu skin into 1 cm strips. Blanch in boiling soda water (1 tablespoon baking soda to 1 quart water).

Mix defrosted picked mustard green with 1 teaspoon salt for a few hours or overnight. Rinse clean.

Sautee pickled mustard greens for about 2 minutes, then add tofu skin and chicken broth, bringing everything to a boil for about 4 minutes. Add salt and pepper to taste before dishing and serving.


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