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Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)

Category: Cold Dish
Region: Home-Style


  • 14 oz. silken tofu
  • 4 salted duck egg yolks
  • 2 tablespoon cilantro chopped
  • 2 tablespoon scallion chopped

Black Vinegar Dressing

  • 1 tablespoon Chinkiang black vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon garlic finely chopped
  • 1 teaspoon fresh ginger finely chopped


  • Chop the salted egg yolks into roughly 1/8 inch pieces and set aside. Chop the cilantro and slice the scallion. Set both aside. Chop the garlic and fresh ginger and add all of the other dressing ingredients together and mix well to make the dressing. You can prepare all these ahead and assemble the dish at the last minute before serving.
  • Just before serving unpack the tofu and drain all the liquid. Cut the tofu into about eight pieces and arrange on a serving plate. Pat the tofu dry with a paper towel. Then pour the dressing over the tofu. Garnish the top of the tofu with the chopped salted egg yolks, cilantro and scallion. Serve immediately.
  • Do not prepare this dish too far in advance. The liquid will continue to leach from the tofu once plated. This will dilute the dressing and become messy.