Cold Tofu with Preserved Eggs

Name: Cold Tofu with Preserved Eggs
Total time: 15 min
Ingredients: 1 block (about 400g) Silken or soft tofu; 2 eggs Preserved century eggs; 2 stalks, finely chopped Fresh scallions; a handful, roughly chopped Fresh cilantro; 2 tablespoons Sliced almonds; 2-3 pieces Dried red chilies; 3 tablespoons Japanese soy sauce; 1 teaspoon Sesame oil; 1 teaspoon Chili oil; a pinch Salt

A silky, refreshing cold appetizer where tender tofu meets jewel-like preserved eggs, finished with a punchy savory-sweet sauce and crunchy toppings.

15 min

Easy

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Story

This chilled dish is perfect for warm days when you want something light yet satisfying. The contrast between the creamy tofu and the jammy preserved eggs creates an addictive texture combo.

Ingredients

Silken or soft tofu 1 block (about 400g)

Preserved century eggs 2 eggs

Fresh scallions 2 stalks, finely chopped

Fresh cilantro a handful, roughly chopped

Sliced almonds 2 tablespoons

Dried red chilies 2-3 pieces

Japanese soy sauce 3 tablespoons

Sesame oil 1 teaspoon

Chili oil 1 teaspoon

Salt a pinch

Instructions

Prep the tofu

Carefully lift the tofu from its packaging and place it on a serving plate. Using a sharp knife, gently score the surface in a crosshatch pattern about 1 inch apart. This helps the sauce soak in.

Prepare the preserved eggs

Peel the century eggs and rinse off any ash. Slice them into neat rounds or quarter them. Arrange the egg pieces over the scored tofu, distributing them evenly.

Build the toppings

Scatter the chopped scallions and cilantro across the top. Sprinkle with sliced almonds for crunch. Break the dried chilies into small pieces and scatter them over if you like heat.

Make and drizzle the sauce

In a small bowl, combine the soy sauce, sesame oil, and chili oil. Stir well to blend. Slowly pour this mixture over the assembled dish, aiming for even coverage.