The funk of salted eggs, long a beloved Asian flavor, is finally catching on here in the states, and I am here for it!  If you are not familiar with this trendy ingredient, my Salted Egg Salad is a perfect place to start. This is a popular Filipino dish, usually eaten more like a relish or side dish alongside grilled meats. Since this doesn’t require any cooking, it’s a perfect summer dish.

Salted Eggs

Salted eggs, usually duck eggs,  are cured in a salt brine. This gives loads of complex flavor, especially to the yolk, which become really dense and creamy. Buttery and rich, they are used to flavor everything from chips to coffee drinks to stir fries. Recently I saw salted egg cookies at Costco! In China, they are frequently served with Congee, or used to make their iconic moon cakes. This Salted Egg Salad is a typical use for them in the Philippines. While you can make your own salted eggs at home, they are readily available at Asian grocers. They are sold in their shells, and have a long shelf life.

Making Salted Egg Salad

This is a very fast recipe. First I start by prepping the veggies.

Now that all the veggies are prepped, it’s time to break into the salted eggs. Make sure you are cutting on a stable surface and I placed a wet paper towel to keep the egg from rocking. You can also use a kitchen towel as well. It’s important that the knife is sharp as you will be using some force to break through the shell and cut through the egg. Use the point of your knife and start at the center of the egg. Push into the egg and come down in one firm move. Then rotate your egg and do the same thing.

Salted eggs cannot be peeled as the shell pretty much adheres itself to the egg. So use a spoon and scoop carefully, avoiding any bits of shell.

Now the only thing left to do is to season with a little lemon juice, salt, and pepper.

This richly flavored Salted Egg Salad is the perfect accompaniment to simply prepared meat or fish.

I can’t wait for you to try this dish and find out what all the salted egg fuss is about! Please take a second to rate and comment on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!

Salted Egg Salad

★★★★★ 5 from 2 reviews

• Author: Funky Asian Kitchen
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: serves 4
• Category: small plates
• Cuisine: Filipino

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Ingredients

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• 3 salted duck eggs 
• 3 small persian cucumbers or ⅓ large European cucumber 
• 3 tomatoes- any kind is fine
• ¼ red onion 
• Handful of cilantro
• 1 scallion, minced
• 1 lemon
• Salt and ground black pepper to taste

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Instructions

1. Wash the cucumber. Next, cut it in half lengthwise and then slice across it into chunky bite-size pieces.
2. Put the cucumber into a bowl. Wash and then dice the tomatoes into large pieces and add it to the bowl of cucumbers. 
3. Dice the red onion into a small pieces. Rinse the onion in a colander under cold running water and then drain the water completely. Add it to the bowl of veggies.
4. Chop the cilantro and add it with the scallion to the veggies.
5. Peel and dice the eggs. Add them to the bowl.
6. Cut and squeeze the lemon over the veggies and season with ground black pepper to taste.
7. Gently mix the ingredients and taste. Adjust the seasoning with a little salt or pepper if needed. Serve Salted Egg Salad  immediately.

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Keywords: filipino, pinoy, condiments, sides, vegetarian, eggs

Nothing solves the age old question of, “What’s for dinner, mom?” quite like grain bowls packed with delicious toppings. They are fun, flexible, and economical, and this Ginger Tofu Grain Bowl is a favorite in my house. The gingery, saucy tofu and mildly spicy gochujang sauce (which mixes up in a flash!) get soaked up by the quinoa rice blend, and you know I pack as many veggies as possible in there too.

If you are a meal prepper, then you are really going to love my Ginger Tofu Bowl, because the grains, ginger tofu, spinach, sauce, and mushrooms can all be made ahead of time. Doing the whole lower-carb thing at the beginning of this new year? No problem!  Just swap out the grains for cauliflower rice. The real star of this bowl is the ginger tofu anyway.

This bowl is packed with texture, flavor, and color; you’ll never miss the meat. I promise. The easiest way to eat a balanced diet, including reducing animal meat, is by making vegetarian food just as enticing as meat dishes. And the combination of flavors in this dish will really pique your taste buds.

This Ginger Tofu Grain Bowl is a mishmash of a lot of delicious bites that transcend any single cuisine. Like many of the best things, it’s a lovable mutt. And I hope you make a place in your home for this one.

You Don’t Like Tofu?!

If you think it’s bland or mushy, you just haven’t had it properly prepared. When you make this ginger tofu, you are going to become a convert. We have served countless dishes that incorporate ginger tofu in our restaurants and people can’t believe how good it is. And that includes diehard carnivores. If you are looking to cut back on meat, this is a great place to start. Tofu is an excellent source of protein, very economical, and has a lighter footprint on the planet. And when pan-fried with a delectable sauce, it’s going to become your new Meatless Monday BFF.

While three tablespoons of shredded ginger might seem like a lot, those tasty slivers are the best part! This is a great time to practice your knife skills, you want thin and consistently sized ginger matchsticks. (Have you subscribed and received our knife sharpening tutorial? A well sharpened knife is your best companion in the kitchen.)

The tofu is cooked twice. First it is fried in oil to get beautifully browned and crisped. Fried tofu has a delightfully crisp exterior while the interior is tender and pillowy. After it’s nice and crispy, I drain it on paper towels while I start cooking the ginger sauce.

Then it gets bathed in the luscious ginger sauce, until all the pieces are glazed and bronzed. The ginger matchsticks are incredibly flavorful but they also make a beautiful garnish.

Spinach Better Than Popeye’s

The spinach in my Ginger Tofu Grain Bowl is very quick to make. It can also be made ahead, all you Sunday meal prepper warriors. First it gets quickly blanched in boiling water to retain its bright green color. Then I drain it, and squeeze by hand to get out all the excess water. Then chop and season, and it’s done! It will last a couple days in the fridge.

Super Bowls

Now that the spinach is done, it’s time to make the sauce, prep the other toppings, and assemble the bowls.  Briefly sauté the shiitakes, julienne the carrots, and slice the avocados. Grain bowls are super customizable, so if you have other veggies you’d like to add, throw them in! Red bell peppers, radishes, roasted and diced sweet potatoes- all would be welcome here.

Now for the fun part! You can let everyone assemble their own bowls so everyone gets what they want, or you can have fun crafting these gorgeous bowls all by yourself. Don’t forget to put out the Gochugang Sauce!

Ginger Tofu Grain Bowls are a perfect meatless meal! Enjoy them with your family and tell us about it! If you make them scroll down to rate and leave a comment, and tag us in your pics @funkyasiankitchen.com, show us the goods!

Ginger Tofu Grain Bowl

• Author: Funky Asian Kitchen
• Yield: 4 servings 1x
• Category: bowls
• Cuisine: Pan-Asian

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Description

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Ingredients

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Spicy Gochujang Sauce:

• 3 tablespoons Gochujang
• 1 tablespoon miso
• 2 tablespoons sesame oil
• 6 tablespoons mirin

Rice:

• 1 cup quinoa
• 1 1/2 cups medium grain brown rice

Ginger Tofu

• 2 packages medium firm tofu
• Oil for frying
• 3 tablespoons sesame oil
• 3 tablespoons shredded ginger (about 1.5 ounce)
• 6 tablespoons mirin
• 3 tablespoons soy sauce

Remaining Ingredients:

• 1 avocado
• 8 ounces shiitake mushrooms
• 1 tablespoon neutral oil
• 1 cup steamed and shelled edamame
• 2 bags baby spinach (about 6 ounces each)
• 1 large carrot 
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 2 tablespoons fried shallots for garnish

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Instructions

Make the sauce:

1. Combine the gochujang, miso, sesame oil, and mirin in a small bowl using a whisk or fork.
2. Whisk until the sauce is smooth and thick.
3. Set aside or refrigerate until ready to use.
4. The sauce keeps 1 week in the fridge.

Steam the Rice:

1. Rinse the brown rice and the quinoa in a colander.
2. Put the grains in an Instapot with 2 1/2 cups of water. (You can also use the stove top method which is listed below in the notes.)*
3. Cook on high pressure for 18 minutes and then let pressure naturally release once cooked. Set aside until ready to use.

Cook the Spinach:

1. Bring a pot of water to a boil.
2. Add the spinach and stir to wilt, about 30 seconds.
3. Drain the spinach into a colander and rinse under cold water to stop the cooking.
4. Squeeze the spinach to remove the water and then roughly chop and put into a small bowl.
5. Add the sesame oil and a couple dashes of salt and pepper. Set aside.

Make Ginger Tofu:

1. Rinse tofu.
2. Cut the tofu in half on the long side. Then cut the tofu blocks into 6 even slices so you have 12 pieces total. Repeat with the other box. Put the tofu on a paper towel lined plate to drain.
3. Fill a large skillet with 1/2 inch of oil and heat over medium high heat for 5 minutes.
4. Test a piece of tofu by dipping it into the oil. It should start to sizzle immediately. If not, continue heating the oil for several more minutes. 
5. Add half of the tofu and fry for 3-4 minutes. Your tofu should be golden brown and crisp. Check one piece first. Use a spatula or chopsticks and flip over the tofu. Then flip all of the tofu over and continue frying for another 3-4 minutes.
6. Line a plate with paper towels and then lay the fried tofu onto the paper to drain. Repeat with remaining tofu, adding more oil if needed.
7. Heat a large pan over medium high heat. Add the sesame oil and the ginger.
8. Stir fry the ginger for 1 minute, letting it sizzle and infuse the oil, and then add the soy sauce and the mirin. Stir to combine and then add the fried tofu.
9. Mix gently to evenly coat all of the tofu. Cook for 1 minute and then take the pan off of the heat and set it aside.

Prep Veggie Toppings:

1. Cut the hard woody stems off the shiitake mushrooms and then cut them into thick slices. 
2. Heat a pan over medium high heat. Add the oil and swirl to coat the pan. Add the mushrooms and sprinkle lightly with salt. Let the mushrooms cook undisturbed for 1 minute and then stir. Continue to cook for 2-3 minutes and then set aside.
3. Peel the carrot and then finely julienne by first cutting the carrot into very thin slices. Then stack the slices and cut through the slices to create thin strands. Set aside.
4. Cut the avocado into 4 pieces and then cut the 4 pieces into 4 slices. Fan the slices slightly and set aside.

To Serve:

1. Divide the grains into 4 large bowls. Top with the tofu, then the shiitake mushrooms, then the spinach, and then the avocado slices.
2. Top each bowl with the edamame and some carrots. Sprinkle some fried shallots on top of each bowl. Serve with the sauce.

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Notes

*Stove Top Method: Rinse the brown rice and quinoa. Then add it to a pot with 3 cups of water. Bring to a simmer over medium high heat and then stir, cover with a lid, lower heat to medium low, and cook for 25 minutes. Stir the rice once more. Lower the heat to low and continue cooking for 12-15 minutes until fully cooked. (If the grains are still a little hard, add a 1/4 cup of water and continue cooking for 10 more minutes.) Turn off the heat and let the rice rest for 5 minutes before using.

*Whichever method you use to make the grains, it is important to wash the grains before starting. Quinoa has a bitter soapy film coating the grains that needs to be rinsed off.