Century Egg with Cold Tofu

Century Egg with Cold Tofu, Step by Step

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1. Drain the silken tofu on kitchen paper in the fridge for 15 minutes, then turn it out onto a shallow plate.

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2. Peel the century eggs, rinse them and pat them dry.

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3. Cut each egg into eight wedges using a wet knife or a length of thread pulled through.

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4. Whisk the soy sauce, vinegar, chilli oil, sesame oil, sugar and garlic together.

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5. Arrange the egg wedges over and around the tofu.

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6. Pour the dressing over the whole plate.

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7. Scatter with coriander, spring onion, fried shallots and sesame seeds and serve at once, cold.

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Related guide: Prep, cook and total time.

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Small Things That Help

• Cut the eggs with wet thread or a wet blade.
• Drain the tofu properly and keep it cold.
• Dress at the table, not in advance.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve with Century Egg with Cold Tofu

• Congee
• A cold beer
• Smashed cucumber

Storing & Reheating Century Egg with Cold Tofu

None. Assemble and eat.

Century Egg with Cold Tofu: Questions and Answers

Century Egg with Cold Tofu Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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