Chinese · Lunch
Preserved Century Egg Salad
Chilled century eggs are quartered and arranged over silken tofu and cucumber, dressed with soy sauce, sesame oil and black vinegar with fresh ginger. Scallion, cilantro and chili oil finish the plate. Textures range from creamy jellied yolk to crisp vegetables, with savory, tangy, faintly sulfurous notes typical of Chinese cold appetizers.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
248Calories
16.2gProtein
17.3gFat
8.1gCarbs
2.9gSugar
1.3gFiber
1215mgSodium
628mgChol
4.9gSat Fat
320mgPotassium
140mgCalcium
3.1mgIron
1.4mcgVitamin B12
3.5mgVitamin C
vegetarian
low-carb
low-calorie
rich-umami
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Peel the century eggs under cool running water, quarter each egg lengthwise with a wet knife so the yolk stays intact.
2
Build
Cube the tofu, slice the cucumber thinly, then arrange them on a plate with the egg quarters on top.
3
Chill
Rest the assembled plate in the refrigerator for 10 minutes until the tofu and cucumber firm up slightly.
4
Whisk
In a small bowl, whisk the soy sauce, black vinegar and sesame oil together until the mixture looks uniform and glossy.
5
Finish
Spoon the dressing evenly over the egg, tofu and cucumber, then scatter the ginger, scallion and cilantro across the top.
6
Plate
Serve the salad cold immediately, with the tofu and cucumber cool and crisp against the soft egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz100g, about 2 whole century eggs
- 6 oz170g silken tofu
- 2/3 cup80g cucumber
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 2 tbsp30ml soy sauce
- 2 tsp10ml black vinegar
- 2 tsp10ml sesame oil
- 2 tsp10ml chili oil, optional
- 2 tbsp2 tbsp cilantro
