Thousand Year Egg Tofu Salad
This Thousand Year Egg Tofu Salad is very easy to make and doesn't require any cooking. The egg part of the dish is actually a preserved duck egg. It's common in Taiwan to eat it with a tofu salad, often as an accompaniment to a light congee (rice porridge) breakfast.
Ingredients
- 1 block silken tofu
- 2 tbsp chopped green onion
- 3 tbsp bonito flakes
- 3 preserved duck eggs, sliced into 4 sections each (see note)
- soy sauce to taste
Instructions
- Slice tofu to bite sized cubes. I usually make four vertical slices, four horizontal slices across the surface and also make one horizontal slice along the middle. Line eggs around the tofu. Sprinkle green onion and bonito flakes on top. Drizzle with soy sauce. Serve cold.
Notes
- Thousand year eggs are preserved duck eggs, which can be found at Asian grocery stores.
Serving: 0.25of recipe, Calories: 122kcal, Carbohydrates: 6.1g, Protein: 12.6g, Fat: 5.1g, Saturated Fat: 1.1g, Sodium: 399.3mg, Fiber: 0.4g, Sugar: 0.6g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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