📝 About This Recipe
This iconic Chinese cold starter is a masterclass in textural contrast, pairing the cloud-like softness of silken tofu with the rich, creamy complexity of cured century eggs. Bathed in a vibrant dressing of aged black vinegar, toasted sesame oil, and aromatic aromatics, it offers a refreshing cooling effect that is both sophisticated and deeply comforting. It is a quintessential 'liangpan' (cold dish) that celebrates the delicate purity of soy while delivering a punch of umami-rich flavor.
🥗 Ingredients
The Foundation
- 1 block Silken Tofu (approx. 12-14 oz, chilled and drained)
- 2 pieces Century Eggs (Pidan) (peeled and rinsed)
The Umami Dressing
- 2 tablespoons Light Soy Sauce (high quality, such as Lee Kum Kee or Pearl River Bridge)
- 1 tablespoon Chinkiang Black Vinegar (adds a smoky, acidic depth)
- 1 teaspoon Toasted Sesame Oil (for nutty aroma)
- 1-2 teaspoons Chili Oil with Flakes (adjust to your preferred heat level)
- 1/2 teaspoon Granulated Sugar (to balance the salt and acidity)
- 2 cloves Garlic (finely minced into a paste)
- 1/2 teaspoon Fresh Ginger (peeled and finely grated)
Garnish and Texture
- 2 stalks Scallions (finely chopped, green parts only)
- 1 handful Fresh Cilantro (roughly chopped)
- 2 tablespoons Pork Floss (Rousong) (optional, for savory crunch and sweetness)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 tablespoon Roasted Peanuts (crushed lightly)
👨🍳 Instructions
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1
Carefully remove the silken tofu from its packaging. To do this without breaking it, cut the plastic film and invert the container onto a flat plate. Cut a small corner of the bottom of the container to release the vacuum, allowing the tofu to slide out smoothly.
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2
Let the tofu sit on the plate for 5 minutes. As it rests, it will release excess water. Tilt the plate carefully to drain this liquid away to ensure your dressing doesn't become diluted.
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3
Prepare the century eggs by gently tapping the shells and peeling them under a thin stream of cool water. This helps remove the shell cleanly from the gelatinous 'white'.
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4
Slice the century eggs into small 1/2-inch cubes. Note that the yolks may be creamy or slightly runny; this is a sign of a high-quality egg and adds to the richness of the dish.
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5
In a small mixing bowl, whisk together the light soy sauce, Chinkiang black vinegar, and sugar until the sugar has completely dissolved.
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6
Stir in the minced garlic, grated ginger, toasted sesame oil, and chili oil. Mix well until the aromatics are evenly distributed throughout the sauce.
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7
Return to the tofu. You can either leave the block whole for a dramatic presentation or slice it into 1-inch cubes. If slicing, keep the cubes together in their original block shape on the serving platter.
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8
Artfully scatter the cubed century eggs over the top and around the base of the tofu block.
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9
Drizzle the prepared savory dressing evenly over the tofu and eggs, ensuring some of the sauce seeps into the crevices of the tofu.
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10
Garnish generously with the chopped scallions and fresh cilantro for a burst of color and herbaceous brightness.
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11
If using, sprinkle the pork floss and crushed peanuts over the top. These provide a critical textural contrast to the soft tofu.
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12
Finish with a final sprinkle of toasted sesame seeds and serve immediately while the tofu is still cold.
💡 Chef's Tips
Always use silken or 'soft' tofu; firm tofu will not provide the melting mouthfeel required for this dish. If the century egg yolk is very runny, wet your knife before each cut to prevent it from sticking and creating a mess. For the best flavor, let the minced garlic sit in the vinegar and soy sauce for 5 minutes before adding the oil; this 'mellows' the raw garlic bite. Ensure the tofu is thoroughly chilled before serving; the temperature contrast between the cold tofu and the spicy chili oil is essential. If you cannot find pork floss, you can substitute with finely crumbled fried shallots for a similar savory crunch.
🍽️ Serving Suggestions
Serve as a refreshing appetizer alongside spicy Sichuan mains like Mapo Tofu or Kung Pao Chicken. Pair with a chilled glass of dry Riesling or a crisp Jasmine tea to cut through the richness of the century egg. Serve with a bowl of plain congee (rice porridge) for a classic and comforting Chinese breakfast or light supper. Accompany with other cold appetizers like smashed cucumber salad (Pai Huang Gua) for a vegetarian-friendly feast. Use as a side dish for grilled meats or skewers to provide a cooling, silky palate cleanser.