Century Egg and Tofu Salad
A silky, refreshing cold appetizer where tender tofu mingles with rich, jammy century eggs and fresh cilantro. The savory dressing ties everything together with a subtle kick of Sichuan pepper.
Ingredients
soft silken tofu
300g (1 block)
century eggs
2 eggs
fresh cilantro
2 tablespoons, chopped
garlic cloves
2, minced
light soy sauce
1 tablespoon
oyster sauce
1 teaspoon
sesame oil
1 teaspoon
Sichuan pepper oil
1 teaspoon (or substitute with chili oil)
salt
½ teaspoon, or to taste
Instructions
1
Prepare the tofu
Bring a pot of water to a gentle boil. Carefully lower the tofu in and blanch for about 2 minutes to remove any raw taste. Remove, drain well, and let cool completely.
2
Prep the century eggs
Peel the century eggs and cut them into small bite-sized cubes. The texture should be jammy and slightly jelly-like.
3
Make the dressing and combine
In a large mixing bowl, add the cooled tofu, century egg cubes, cilantro, and garlic. Drizzle in the soy sauce, oyster sauce, sesame oil, and Sichuan pepper oil. Sprinkle with salt.
4
Mix and serve
Put on clean food-safe gloves and gently crush the tofu while tossing everything together until well combined and slightly mashed. Taste and adjust seasoning if needed. Serve immediately as a cold appetizer.
