📝 About This Recipe
A cornerstone of Chinese cold appetizers, this dish celebrates the sophisticated contrast between the jelly-like coolness of silken tofu and the rich, creamy complexity of century eggs. Drizzled with a balanced savory-sweet dressing and topped with aromatic aromatics, it offers a refreshing explosion of textures and flavors. It is a masterclass in minimalist elegance, proving that simple plant-based proteins can be elevated into a gourmet experience with the right technique.
🥗 Ingredients
Main Ingredients
- 1 block Silken Tofu (approx. 12-14 oz, chilled and drained)
- 2 pieces Century Eggs (peeled and rinsed)
The Umami Dressing
- 2 tablespoons Light Soy Sauce (premium quality preferred)
- 1 tablespoon Black Vinegar (Chinkiang vinegar for depth)
- 1 teaspoon Toasted Sesame Oil (for nutty aroma)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1 teaspoon Oyster Sauce (use vegetarian mushroom sauce for a strict plant-based version)
- 2 cloves Garlic (finely minced or pressed)
- 1/2 teaspoon Fresh Ginger (grated into a fine paste)
Garnish and Texture
- 2 stalks Spring Onions (finely sliced on the bias)
- 1 small bunch Cilantro (roughly chopped)
- 1-2 teaspoons Chili Oil (with flakes, for optional heat)
- 1 teaspoon Toasted Sesame Seeds (for a subtle crunch)
- 1 tablespoon Pork Floss (optional garnish; omit for vegetarian)
👨🍳 Instructions
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1
Carefully remove the silken tofu from its packaging by cutting the plastic film and inverting it onto a flat plate. Let it sit for 5 minutes to allow excess water to drain away.
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2
While the tofu drains, prepare the century eggs by gently cracking the shells and peeling them under cold running water to ensure no small shell fragments remain.
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3
Slice each century egg into 6-8 wedges. Tip: Dip your knife in water between cuts to prevent the creamy yolk from sticking to the blade.
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4
In a small mixing bowl, whisk together the light soy sauce, black vinegar, and sugar until the sugar is completely dissolved.
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5
Incorporate the minced garlic, grated ginger, oyster sauce (or mushroom sauce), and sesame oil into the dressing, stirring until emulsified.
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6
Return to the tofu and pour off any pooled water that has accumulated on the plate. Use a paper towel to gently blot the edges.
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7
Using a sharp knife, slice the tofu block into 1/2-inch thick slices while it is still on the plate, but keep the block together for a clean presentation.
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8
Arrange the century egg wedges either on top of the tofu or around the perimeter of the block in a decorative pattern.
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9
Vigorously stir the dressing one last time and pour it evenly over the tofu and eggs, ensuring the sauce seeps into the crevices between the tofu slices.
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10
Drizzle the chili oil over the top, adjusting the amount based on your preferred spice level.
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11
Generously scatter the sliced spring onions and chopped cilantro over the dish.
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12
Finish with a sprinkle of toasted sesame seeds and optional pork floss for added texture and a traditional touch.
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13
Serve immediately while chilled to maintain the refreshing temperature contrast.
💡 Chef's Tips
Always use 'Silken' or 'Soft' tofu; firm tofu will not provide the necessary melt-in-the-mouth texture. If the flavor of century egg is too strong for you, soak the peeled wedges in cold water for 10 minutes before serving to mellow them out. For the cleanest presentation, chill your serving plate in the freezer for 10 minutes before assembling the dish. Don't skip the ginger; its sharp heat is essential for cutting through the richness of the egg yolk. Use a high-quality Chinkiang (black) vinegar; its malty, complex acidity is much better than standard white vinegar.
🍽️ Serving Suggestions
Pair with a bowl of warm congee (rice porridge) for a classic comforting breakfast. Serve alongside a spicy Sichuan stir-fry to provide a cooling, refreshing palate cleanser. Enjoy with a glass of chilled Riesling or a light Jasmine tea to complement the floral notes of the dressing. Add a side of smashed cucumber salad for a complete 'cold plate' appetizer course. Serve with hot steamed jasmine rice to soak up the leftover umami-rich dressing.