Century Egg with Cold Tofu

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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

   Mark done Start 15 min timer

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

6. Pour the dressing over the whole plate.

   Mark done

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

   Mark done

Chef’s Tips

• 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.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Congee
• A cold beer
• Smashed cucumber

Storage & Reheating

None. Assemble and eat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.