Century Egg and Cold Tofu Chinese Appetizer 凉拌皮蛋豆腐
凉拌皮蛋豆腐 Century Egg and Cold Tofu is a classic Chinese dish that is refreshing, simple and requires no cooking. Sliced Thousand-year egg paired with silken tofu and garnished with coriander leaves, fresh spring onions, and sometimes pork floss is an explosion of different textures. Make this childhood favourite in just 5 minutes!
- Prep time
- 2 min
- Cook time
- 3 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Block of Silken Tofu or Firm Tofu
- 2 to 3 Century Eggs (preserved duck eggs)
- 1 tbsp Light Soy Sauce or Steamed Fish Soy Sauce
- 1 tsp Sesame Oil
- A handful of Finely Chopped Green Onions
- A handful of Fresh Cilantro, rough chopped
- 2 tbsp Dried Pork Floss, optional
Instructions
- 1
Open and drain the tofu block.
- 2
Place the whole tofu block in a large shallow serving dish.
- 3
Choose whether to slice the tofu into 1-inch squares or cubes or serve whole for this Century Egg with Chilled Tofu recipe. It is entirely up to your preference. Set aside.
- 4
Break away the layer of century egg mixture of rice hull and clay, peel away the eggshell and give it a good rinse.
- 5
Add chopped century eggs or sliced century eggs on top of the tofu.
- 6
Next, drizzle light soy sauce, steamed fish soy sauce and sesame oil on top of the tofu and century egg salad.
- 7
Garnish a handful of green onions finely chopped or cilantro.
- 8
Add dried pork floss if you please.
- 9
Enjoy and serve cold as an appetizer.