Cold Tofu Salad
Arrange silken tofu, century egg, shredded cucumber, and shredded scallion on a serving plate. Drizzle with a sauce mixed from soy sauce, vinegar, and sesame oil.
Ingredients
silken tofu (cubed)
2
century eggs (peeled, cut into half moons)
2
mini cucumbers (sliced thinly, then cut diagonally into julienne, rinsed in cold water and drained)
2
scallion (white part cut into long thin strips)
1 large
tomato (cut into half moons)
1
soy sauce
4 tbsp
vinegar
1 tbsp
sesame oil
3 tbsp
Instructions
1
Peel the century eggs
Rinse the century eggs thoroughly under running water, peel off the shells, then cut them into half moons and set aside.
2
Julienne the cucumbers
Slice the cucumbers thinly, then cut them into long diagonal julienne strips; rinse with cold water, drain, and set aside.
3
Julienne the scallions
Using the same technique as for the cucumbers, cut the white parts of the scallions into long thin strips and set aside.
4
Plate the dish
Spread the cucumber strips across the bottom of the plate, then arrange the cubed tofu and half-moon century eggs on top, and add the scallion strips. Cut the tomato into half moons and place them on the plate, then drizzle the dressing over everything to finish.
