I had this with Ben Shum at the most amazing Jiaozi (dumpling) restaurant in Beijing, across the big-ass road from the Beijing Film Academy. This was one of Ben's favorite dishes. Years later, I'm recreating this from my memory, so be warned: tinkering is most welcome.
Ingredients:
1 block soft or medium tofu (the fresher the better)
1 thousand year old egg (black inside)
salt
2 TBS sesame oil
2 pieces scallions, chopped
1. Rinse and drain the tofu. Arrange on plate (may be cut into individual serving sizes). Season with salt.
2. Remove the shell of the thousand year old egg. Chop into pieces and place on the tofu.
3. Top with chopped scallions.
4. Sprinkle with sesame oil.
**I don't think soya sauce was used-the salt should suffice-but feel free to add according to your taste.
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