Cold preserved egg tofu

Overview

This is a dish that is cold, quick, easy to cook, economical and delicious.

Prepare a box of fat tofu or a piece of soft tofu, two preserved eggs, and a few cilantro. This time I used fat tofu.
Take out the fat tofu and put it on the chopping board, cut it into thin slices (you have to be careful and finely chop this step, I still broke a small piece of tofu this time), and put the tofu on a plate.
Peel out the preserved eggs, wash them, cut them into cubes, and place them on top of the tofu.
Wash the coriander, cut it into small pieces and sprinkle it on the plate. Pour in an appropriate amount of light soy sauce (light soy sauce enhances the flavor and no need to add salt), vinegar, drizzle with sesame oil, and garnish with red pepper flakes to complete.
I really love this cold salad. The presentation is not too particular, but the taste is really great.