Century Egg with Tofu
皮蛋拌豆腐
Silky tofu topped with century eggs and drizzled with savory soy-based dressing and aromatics. A refreshing cold appetizer showcasing contrasting textures and rich, complex flavors.
Servings
2-3 people
Prep Time
10 minutes
Cook Time
5 minutes
Spice Level
Not Spicy
Ingredients
Special Sauce Ingredients
Instructions
Prepare the ingredients. Boil preserved eggs in water for 5 minutes; peel and crush peanuts; cut green onions into small segments; break dried chili into sections and remove seeds; crush and mince garlic.
Slice tofu and arrange on a plate.
Cut preserved eggs into cubes, arrange the preserved egg cubes in the center of the tofu.
Make sauce step 1: Put green onion segments, garlic, crushed peanuts, sesame, and dried chili in a bowl, heat about 20ml oil and pour over them.
Make sauce step 2: After the oil in the bowl cools, add 1 tablespoon light soy sauce, 2 tablespoons premium soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, half tablespoon salt, mix well.
Evenly drizzle the prepared sauce over the plate with a small spoon.
- Tofu will release a lot of water, so you need to drain it as much as possible before mixing in the sauce, otherwise the flavor will be diluted by the water. You can drain the water several times during preparation.
- You can boil the century egg for 5 minutes before cutting, which makes it less sticky to the knife and also removes some of the fishy smell.
- This special sauce has a great taste and can also be tried when mixing other cold dishes.