📝 About This Recipe
A quintessential Chinese cold appetizer, Liangban Doufu celebrates the sublime contrast between the custard-like texture of silken tofu and the rich, earthy complexity of preserved century eggs. This dish is a masterclass in balance, pairing cooling soy protein with a punchy, aromatic dressing of black vinegar, toasted sesame, and fresh aromatics. It is an elegant, dairy-free starter that requires no heat, making it the perfect refreshing centerpiece for a summer meal or a traditional dim sum spread.
🥗 Ingredients
The Base
- 1 block Silken Tofu (approximately 12-14 oz, chilled)
- 2 pieces Century Eggs (peeled and rinsed)
The Umami Dressing
- 2 tablespoons Light Soy Sauce (premium quality preferred)
- 1 tablespoon Chinkiang Black Vinegar (adds a smoky, acidic depth)
- 1 teaspoon Toasted Sesame Oil (for nutty aroma)
- 1/2 teaspoon Sugar (to balance the salt and acid)
- 1-2 teaspoons Chili Oil with Flakes (adjust to your heat preference)
- 2 cloves Garlic (very finely minced)
- 1/2 teaspoon Ginger (grated into a paste)
Garnish and Texture
- 2 stalks Scallions (finely sliced on a bias)
- 1 small bunch Fresh Cilantro (roughly chopped)
- 1 tablespoon Roasted Peanuts (crushed for crunch)
- 1 teaspoon Toasted Sesame Seeds (white or black)
- 1 tablespoon Pickled Mustard Tubers (Zha Cai) (finely chopped for extra salt and funk)
👨🍳 Instructions
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1
Carefully remove the silken tofu from its packaging. To do this without breaking it, cut the plastic film off the top and invert the container onto a flat plate. Snip a tiny corner of the plastic bottom to release the vacuum seal, and the tofu should slide out whole.
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2
Drain any excess water that pools around the tofu. Let it sit for 5 minutes and drain again; silken tofu releases a lot of moisture which can dilute your sauce.
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3
Using a very sharp knife, slice the tofu block into 1/2-inch thick slices or 1-inch cubes, depending on your aesthetic preference. Keep the pieces huddled together on the serving plate for a beautiful presentation.
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4
Prepare the century eggs by peeling the shells gently under cool running water. This helps remove any stubborn membrane without damaging the jelly-like egg white.
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5
Cut each century egg into 6-8 wedges. Note that the yolk is often creamy and sticky; wipe your knife with a damp paper towel between cuts to ensure clean edges.
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6
Arrange the century egg wedges around or on top of the tofu block in a decorative pattern.
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7
In a small mixing bowl, combine the light soy sauce, Chinkiang black vinegar, and sugar. Whisk until the sugar is fully dissolved.
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8
Stir in the minced garlic, grated ginger, sesame oil, and chili oil. Emulsify the dressing slightly with a fork.
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9
Scatter the finely chopped pickled mustard tubers (if using) over the tofu and egg. This adds a traditional Sichuanese depth of flavor.
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10
Whisk the dressing one last time and pour it evenly over the tofu and eggs, ensuring every piece gets a bit of that savory liquid.
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11
Generously garnish with the sliced scallions and chopped cilantro. The green pop of color is essential for the visual appeal.
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12
Finish by sprinkling the crushed roasted peanuts and toasted sesame seeds over the top for a much-needed textural contrast.
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13
Serve immediately while the tofu is still perfectly chilled. Use a large spoon to scoop portions, ensuring each guest gets a bit of tofu, egg, and plenty of sauce.
💡 Chef's Tips
Always use 'Silken' or 'Soft' tofu for this recipe; firm tofu will not provide the necessary melt-in-the-mouth experience. If the flavor of century egg is too strong for you, soak the peeled eggs in hot water for 2 minutes before slicing to mellow the ammonia scent. For the cleanest presentation, chill your serving plate in the freezer for 10 minutes before plating. Don't skip the Chinkiang vinegar—its fermented, malty profile is what gives the sauce its authentic 'dark' flavor compared to regular rice vinegar. If you are sensitive to raw garlic, you can briefly sauté the minced garlic in the sesame oil for 30 seconds before adding it to the dressing.
🍽️ Serving Suggestions
Pair this with a steaming bowl of plain congee (rice porridge) for a classic, comforting breakfast or light dinner. Serve as a cooling side dish alongside spicy Sichuan Mapo Tofu or Dan Dan Noodles. Enjoy with a glass of chilled Riesling or a crisp Jasmine iced tea to cut through the richness of the egg yolk. Include it as part of a multi-course Chinese banquet alongside stir-fried greens and steamed whole fish. Add a side of crispy wonton skins or shrimp crackers for dipping into the leftover umami-rich sauce.