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Tofu Cooking
Tofu Cooking


Spring Tofu Recipes
Chinese Style Tofu Salad

Chinese Style Tofu Salad Chinese Style Tofu Salad


Ingredients (Serves 4)
Cotton (momen) tofu 1-Cho (About 300g)
Chicken breast 1 piece
Salt, sake A little of each
Ginger, green stems of spring onions As needed
Century egg (pickled duck egg) 1
Cucumbers 2
Szechwan pickles 40g
Spring onions 10cm
Ginger 1/2 piece
Garlic 1/2 clove
Soy sauce
Rice vinegar
Salt, pepper
Sesame oil
1 tablespoon
1 tablespoon
2 teaspoons
A little of each
1 tablespoon
White sesame A little


1. Cut the cotton (momen) tofu in half lengthwise, and then cut into slices 1cm thick.
2. Put salt, sake, thinly sliced ginger and the green stems of spring onions into a pan with water, bring to boil and then continue to boil the chicken breast. Once cooked, allow to cool.
3. Wipe off any excess water from the chicken breast 2 and break into small pieces. Cut the skin into fine slices. Peel the century egg, cut into wedges and then cut wedges in half. Julienne the cucumbers.
4. Chop the Szechwan pickles, finely chop the onions, ginger and garlic, add gAh and mix.
5. Arrange the tofu, 1 the chicken, century egg and cucumber, and 3 on a plate. Add dressing 4 and sprinkle with white sesame.