Century Egg & Tofu Salad is a unique Chinese cold dish. Silky tofu is paired with the distinct flavor of century eggs, drizzled with garlic, vinegar, and chili oil. It’s tangy, refreshing, and perfect as an appetizer or side dish.
🌴 Ingredients:
· 3 century eggs (cut into wedges)
· 1 block soft tofu (cubed)
🌴 Aromatics:
· 4-5 cloves minced garlic
· A little minced ginger (optional)
· 1 stalk chopped scallion
· 1 stalk cilantro (chopped)
· 1-2 small spicy chilies (sliced, optional)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 2 tbsp Chinkiang vinegar (about 20ml)
· 1 tbsp sesame oil (about 10ml)
· 1 tbsp chili oil (about 10ml, optional)
· A pinch of sugar (to enhance flavor)
· Salt, to taste
🌴 Instructions:
- Cut the Eggs
Peel the century eggs and cut them into wedges. Dip the knife in water or oil before cutting to prevent sticking. ⚠️ Note: Dipping the knife in water keeps the eggs intact. I’ve tried cutting them directly, and the yolk stuck to the knife. - Arrange the Plate
Cut the soft tofu into cubes and place them at the bottom of the plate. Arrange the century eggs on top of the tofu. ⚠️ Note: Tofu and century eggs are a perfect match, adding a richer texture. - Make the Sauce
In a small bowl, mix the light soy sauce, vinegar, sesame oil, chili oil, sugar, and salt. ⚠️ Note: The ratio of vinegar to sugar is about 2:1 for the perfect balance. - Pour and Serve
Drizzle the sauce evenly over the eggs and tofu. Sprinkle with minced garlic, ginger, scallion, cilantro, and chilies. Mix gently before eating. ⚠️ Note: Be gentle when mixing; the eggs and tofu break easily.
💡 Tips:
The key to Century Egg & Tofu Salad is “silky eggs, refreshing tofu, and a tangy kick.” Dip the knife in water before cutting for clean slices. A little sugar in the sauce enhances the flavor. Mix gently to avoid breaking the eggs and tofu.
If you enjoy this tangy and savory flavor, you should also try my Mapo Tofu. For more cold dishes and appetizers, check out my Cold Dishes category.
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