Cold Tofu Salad
Crisp, refreshing, and appetizing, this Zhejiang-style cold tossed tofu is perfect for summer enjoyment.
Ingredients
silken tofu
2 blocks
century eggs
2
mini cucumbers
2
scallion
1 large
tomato
1
soy sauce
4 tbsp
vinegar
1 tbsp
sesame oil
3 tbsp
Instructions
1
Step 1
Peel the century eggs and wash them carefully under running water. After removing the shells, cut each egg in half and set aside.
2
Step 2
Slice the mini cucumbers into thin rounds, then cut them on the bias into long julienne strips. Rinse with cold drinking water and drain well; set aside.
3
Step 3
Using the same cutting technique as for the cucumbers, slice the scallion whites into long julienne strips; set aside.
4
Step 4
To assemble, line the bottom of a serving plate with the cucumber strips. Arrange the cubed tofu and halved century eggs on top, then scatter the scallion strips over them. Cut the tomato into half-moons and place around the plate. Drizzle the dressing over everything just before serving.
