Century Egg and Tofu Salad

Name: Century Egg and Tofu Salad
Total time: 15 min
Ingredients: 1 block (about 350g) Silken or soft tofu; 2-3 eggs Century eggs; 2 cloves, minced Garlic cloves; 2 tablespoons Light soy sauce; 1 tablespoon Rice vinegar; 1 teaspoon Sugar; 1 teaspoon Sesame oil; for garnish Optional: chopped scallions; to taste Optional: chili oil

A refreshing cold appetizer featuring silky tofu paired with savory century eggs, dressed in a light tangy sauce. This classic Chinese dish comes together in minutes and makes a perfect start to any meal.

15 min

Easy

0 favorites

Story

This dish balances the smooth, delicate texture of silken tofu with the rich, jelly-like yolk of century eggs. The dressing ties everything together with a harmonious blend of sweet, sour, and savory notes.

Ingredients

Silken or soft tofu 1 block (about 350g)

Century eggs 2-3 eggs

Garlic cloves 2 cloves, minced

Light soy sauce 2 tablespoons

Rice vinegar 1 tablespoon

Sugar 1 teaspoon

Sesame oil 1 teaspoon

Optional: chopped scallions for garnish

Optional: chili oil to taste

Instructions

Prepare the tofu

Carefully remove the tofu from its packaging and gently pat dry with paper towels. Cut into uniform rectangular slices about 1/2 inch thick. Arrange the slices neatly on a serving plate, layering them slightly overlapping.

Prepare the century eggs

Peel the century eggs and rinse off any remaining ash. Slice each egg in half, then cut into thin wedges or quarters. Place the egg pieces in the center of the tofu arrangement, or scatter them evenly across the top.

Make the dressing

In a small bowl, combine the minced garlic, soy sauce, rice vinegar, sugar, and sesame oil. Whisk until the sugar dissolves completely. Drizzle this mixture evenly over the tofu and century eggs.

Finish and serve

Garnish with chopped scallions if desired. Add a drizzle of chili oil for extra heat if you like. Serve immediately while the tofu is fresh and chilled, or refrigerate for 30 minutes to let the flavors meld.