📝 About This Recipe
This iconic Chinese cold starter, known as 'Pidan Doufu', is a masterclass in contrasting textures and deep umami flavors. The 'century eggs'—preserved until the yolks are creamy and the whites have turned into a translucent amber jelly—provide a rich, earthy funk that perfectly complements the clean, cooling profile of silken tofu. Dressed in a vibrant, punchy sauce of black vinegar and toasted sesame, this dish is a refreshing revelation that challenges and delights the palate.
🥗 Ingredients
The Foundation
- 1 block Silken Tofu (approx. 14-16 oz, chilled and drained)
- 2 pieces Century Eggs (Pidan) (peeled and rinsed)
The Umami Dressing
- 2 tablespoons Light Soy Sauce (high quality preferred)
- 1 tablespoon Chinkiang Black Vinegar (adds a deep, smoky acidity)
- 1 teaspoon Toasted Sesame Oil (for aromatic depth)
- 1/2 teaspoon Granulated Sugar (to balance the salt and acid)
- 1-2 teaspoons Chili Oil with Flakes (adjust to your heat preference)
- 1 teaspoon Fresh Ginger (finely grated or minced)
- 1 clove Garlic (pressed or microplaned)
Aromatics and Garnish
- 2 stalks Scallions (thinly sliced on a bias)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Toasted White Sesame Seeds (for crunch)
- 2 tablespoons Pork Floss (Rousong) (optional, for savory sweetness and texture)
- 1 tablespoon Roasted Peanuts (crushed)
👨🍳 Instructions
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1
Carefully remove the silken tofu from its packaging and drain any excess water. Place the block on a stack of paper towels for 5 minutes to wick away surface moisture.
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2
Peel the century eggs gently, ensuring you remove all bits of the shell and the thin inner membrane. Rinse them under cold water to remove any gray residue.
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3
Using a very sharp knife (or a piece of clean dental floss), cut each century egg into 6-8 even wedges. Note that the yolks may be slightly runny; this is a sign of a high-quality egg.
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4
In a small mixing bowl, combine the light soy sauce, Chinkiang black vinegar, and sugar. Stir until the sugar is completely dissolved.
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5
Whisk in the grated ginger, minced garlic, toasted sesame oil, and chili oil until the dressing is emulsified and fragrant.
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6
Transfer the drained tofu block to a shallow serving platter. You can leave it whole for a dramatic presentation or slice it into 1-inch cubes.
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7
Arrange the century egg wedges artistically around the base of the tofu or neatly on top of the cubes.
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8
Give the dressing a final stir and pour it evenly over the tofu and eggs, allowing it to pool slightly at the bottom of the dish.
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9
Scatter the sliced scallions and chopped cilantro generously over the top of the dish.
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10
Sprinkle the toasted sesame seeds and crushed peanuts for a necessary crunch that contrasts the soft tofu.
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11
If using, top with a handful of pork floss to add a unique 'melting' savory-sweet finish.
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12
Serve immediately while the tofu is still cold, or let it sit for 5 minutes to allow the tofu to absorb the flavors of the dressing.
💡 Chef's Tips
Always use silken or 'soft' tofu for this dish; firm tofu will not provide the intended melt-in-the-mouth experience. To get clean cuts on the century eggs, wipe your knife with a damp cloth or a bit of oil between chaque cut to prevent the creamy yolk from sticking. If the flavor of century eggs is too strong for you, soaking the peeled eggs in cold water for 10 minutes before slicing can mellow the ammonia-like aroma. Ensure your black vinegar is specifically 'Chinkiang' (Zhenjiang) vinegar, as its malty, complex profile is vital to the authentic taste. For the best texture, keep the tofu in the refrigerator until the very moment you are ready to assemble the dish.
🍽️ Serving Suggestions
Serve as a refreshing appetizer alongside a bowl of hot, plain rice congee (porridge). Pair with a crisp, dry Riesling or a cold Tsingtao beer to cut through the richness of the egg yolks. Include it as part of a multi-course Chinese meal with spicy Szechuan stir-fries to provide a cooling contrast. Serve with a side of pickled cucumbers or radishes to add a bright, crunchy element to the meal.