Ingredients with Measurements:
- 2 salted duck eggs
- 1 block of firm tofu (14 oz)
- 1 small cucumber, sliced
- 1 small carrot, julienned
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Cut the tofu into small cubes and set aside.
2. Peel the salted duck eggs and separate the yolks from the whites. Discard the whites and chop the yolks into small pieces.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, red pepper flakes, salt, and pepper.
4. In a large bowl, combine the tofu, chopped salted duck egg yolks, sliced cucumber, julienned carrot, chopped cilantro, and chopped green onions.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 180
- Total fat: 11g
- Saturated fat: 2g
- Cholesterol: 105mg
- Sodium: 750mg
- Total carbohydrates: 11g
- Dietary fiber: 1g
- Sugars: 7g
- Protein: 11g
Substitutions for ingredients:
- Instead of salted duck eggs, you can use regular hard-boiled eggs.
- Instead of firm tofu, you can use silken tofu.
- Instead of cucumber, you can use bell peppers.
- Instead of rice vinegar, you can use apple cider vinegar.
Variations:
- Add shredded chicken or cooked shrimp for extra protein.
- Use different vegetables such as bean sprouts, snow peas, or shredded cabbage.
- Add chopped peanuts or sesame seeds for extra crunch.
Tips and Tricks:
- Use a sharp knife to cut the tofu into small cubes to prevent it from crumbling.
- Use a vegetable peeler to julienne the carrot.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Serve with steamed rice or noodles.
Suggested Side Dishes:
- Steamed vegetables or a simple stir-fry.
Troubleshooting Advice:
- If the tofu is too soft, pat it dry with paper towels before cutting it into cubes.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food History:
- Salted duck eggs are a popular ingredient in Chinese cuisine and are often used in savory dishes.
Flavor Profiles:
- This salad is savory, slightly sweet, and has a hint of spiciness.
Serving Suggestions:
- Serve as a light lunch or as a side dish for dinner.
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