Easy 10 min serves 2 Vegetarian-ok Gluten-free

Preserved Egg with Tofu | Cool Summer Appetizer, No Cooking Required

Name: Preserved Egg with Tofu | Cool Summer Appetizer, No Cooking Required
Total time: 10 min
Yield: 2 servings
Cuisine: Cold Dish
Ingredients: silken tofu; preserved egg; light soy sauce; sesame oil; chinkiang vinegar; scallions, finely sliced; white pepper

皮蛋豆腐 · pí dàn dòu fu

家庭快手版 · Home version: This is a no-cook cold appetizer. Silken tofu is the base.

Pí dàn dòu fu is the quintessential Chinese summer appetizer — cool, creamy, and deeply savory.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →More egg recipes →Vegetarian Party & Sharing

Ingredients

silken tofu嫩豆腐🏮 asian400 g (1 block)
preserved egg皮蛋 / 松花蛋🏮 asian2 large
light soy sauce生抽🏮 asian1.5 tbsp (22 ml)
sesame oil香油🏮 asian1 tsp (5 ml)
chinkiang vinegar镇江香醋🏮 asian1 tsp (5 ml)
scallions, finely sliced小葱（切末）🛒 local2 stalks
white pepper白胡椒粉🏮 asianpinch

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Instructions

1Drain tofu and place on serving plate.
冷豆腐底
🔍 Look for
Visual: Tofu smooth and firm.
You know it's right when: Holds shape.
2Cut tofu into 2 cm cubes.
切块
🔍 Look for
Visual: Cubes uniform.
You know it's right when: Tofu yields slightly.
3Refrigerate until ready to serve.
冷藏
🔍 Look for
Visual: Tofu cold and firm.
You know it's right when: Surface dry.
4Peel preserved eggs under running water. Roughly chop.
流水剥壳
🔍 Look for
Visual: Egg white amber jelly.
You know it's right when: Shell washes off.
5Arrange chopped egg around and on top of tofu. Do not mix.
皮蛋摆放
🔍 Look for
Visual: Amber and green contrast.
You know it's right when: Visually striking.
6Drizzle soy sauce, sesame oil, vinegar. Sprinkle scallion and pepper. Serve.
🔍 Look for
Visual: Sauce coats glossy.
You know it's right when: Savory vinegary aroma.

Tips

· Use coldest tofu possible.
· Preserved egg has strong flavor - 2 eggs for 400g tofu is ideal.
· Serve immediately after dressing.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide