Nyonya-Style Tofu Salad

Name: Nyonya-Style Tofu Salad
Cuisine: China
Ingredients: 150 g (5½ oz) firm tofu, cut into 1 cm (½ inch) cubes; 1 teaspoon sesame oil; 1 teaspoon chilli oil; 2 tablespoons peanut oil; 2 tablespoons rice vinegar; ½ teaspoon caster (superfine) sugar; 1 tablespoon finely grated ginger; 1 tablespoon dried shrimp, soaked in warm water for 30 minutes; 2 tablespoons kecap manis; freshly ground black pepper; 1 tablespoon dried shrimp, soaked in warm water for 30 minutes; 1 spring onion (scallion), sliced; 1 spring onion (scallion), sliced; 1 Lebanese (short) cucumber, peeled, cut in half lengthways, deseeded and finely sliced on the diagonal; ½ long red chilli, finely sliced; 1 free-range or organic egg; 1 free-range or organic egg

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I love this dressing and often build salads on these foundations, adding prawns or some boiled pork or barbecued quail. It’s also great on just lettuce or, for that matter, anything you want to put it on. The two main ingredients of this chapter come together in this dish. The boiled egg should be firm as it plays an important part in the texture. This salad is also nice with some julienne of carrot thrown in or daikon radish or bean sprouts.

Look for the balance in this dressing —

Ingredients

Asia
China
Gluten-free

Ingredients

Method