I remember seeing Thousand Year Old Egg and Tofu as kid on a show call Fear Factor, before anybody knew who Joe Rogan was, and I remember thinking to myself, I would never effing eat that. Ha.
I laugh at the old me. This tastes great, when you can get some good tofu.
Living in Beijing for 6 years I got to try so many delicious dishes. It is such an exciting and vibrant city.
You have the local Beijing food, but you also have vendors representing all of the regions of China.
It is in short, a foodie heaven!
For this dish, I do suggest you visiting your local Asian market. They will have the preserved egg, and edible tofu.
How to Enjoy the Delicacy of 1000 Year Old Egg with Tofu
If you are looking for a simple, yet delicious and nutritious dish that showcases the beauty of Chinese cuisine, you might want to try 1000 year old egg with tofu.
This dish is also known as century egg, preserved egg, or pi dan in Chinese.
It is made by curing duck eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks or months.
Traditionally it took a few months, now with modern facilities they can do it in 10 days.
There is actually a lot of chemistry going on, and it is pretty impressive they figured this out 400 years ago.
The result is a stunning transformation of the egg’s color, texture, and flavor.
The whites become a translucent brown-black jelly, while the yolks turn a creamy green-gray.
The taste is salty, umami, and slightly alkaline.
Tofu, on the other hand, is a staple food in many Asian cuisines. It is made by coagulating soy milk and pressing the curds into soft blocks.
It has a mild and bland flavor, which makes it a perfect partner for 1000 year old egg. The contrast between the soft and silky tofu and the firm and slippery egg is delightful.
The tofu also absorbs the savory sauce and the rich aroma of the egg, creating a harmonious balance of flavors.
I grew up in the States, and had come to the conclusion that tofu was disgusting, and didn’t understand why it was popular.
Turns out the tofu the sold at Safeway in the 90’s was not shall we say premium tofu.
4 textures of Tofu:
I learned a lot about tofu living in China. for a ver basic overview I will sort them by texture:
Soft Tofu:
- Texture: Smooth and delicate.
- Consistency: Soft and custard-like.
- Usage: Ideal for blending into soups, sauces, desserts, or dishes where a tender texture is desired.
Silken Tofu:
- Texture: Very soft and silky.
- Consistency: Delicate and smooth.
- Usage: Great for blending into smoothies, desserts, or as a base for dips.
Firm Tofu:
- Texture: Solid and dense.
- Consistency: Holds its shape well.
- Usage: Suitable for grilling, frying, stir-frying, or adding to salads.
Extra-Firm Tofu:
- Texture: Very dense and solid.
- Consistency: Holds its shape exceptionally well.
- Usage: Excellent for grilling, baking, or cubing in dishes where a firmer texture is desired.
Good tofu has a very soft taste, and usually inherits the flavor of the sauce that it is served with.
Tofu, tracing back over 2,000 years to the Han dynasty, is made by coagulating soy milk and pressing the curds into blocks.
I have made tofu before, it is a lot like making cheese.
Despite its unique ingredients and appearance, Thousand Year Egg and Tofu tastes great.
The History of 1000 Year Old Egg
Tips and Tricks to Making 1000 year old eggs and tofu:
If you are interested in trying 1000 year old egg with tofu, here are some tips and tricks to help you prepare and enjoy this dish.
- Look for eggs that have a snowflake-like pattern on the white, which indicates a higher quality. You can find 1000 year old eggs in Asian grocery stores or online.
- Choose soft or silken tofu. This type of tofu has a high water content and a smooth and delicate texture. It is ideal for cold dishes, as it can easily absorb the sauce and the flavor of the 1000 year old egg. You can find soft or silken tofu in most grocery stores or Asian markets. Look for tofu that is fresh, firm, and white, without any cracks or discoloration.
- Prepare a simple and savory sauce. The sauce is the key to bringing out the best of 1000 year old egg and tofu. You can make a simple and savory sauce with soy sauce, sesame oil, vinegar, sugar, and chopped scallions. You can also add some minced garlic, ginger, or chili for some extra kick.
The sauce should be light and refreshing, not too salty or sour. You can adjust the amount and ratio of the ingredients according to your preference. - Assemble the dish. To assemble the dish, you need to peel and cut the egg into wedges, slice the tofu, and drizzle the sauce over them. You can also garnish the dish with some cilantro, sesame seeds, or peanuts for some extra color and crunch.
The dish can be served cold or at room temperature, as an appetizer, or a side dish.
Thousand Year Egg and Tofu 皮蛋豆腐
Equipment
Ingredients
- 2 preserved eggs Available at most Asian grocers
- 200 g block of medium firm silken tofu
- cilantro
- 1-2 scallion thinly sliced
- 1 tsp minced garlic
- 1/8 tsp ground Sichuan pepper
- 1/4 Tbsp chili flakes
- 2 tsp soy sauce
- 1 tsp sesame oil
- 3/4 Tbsp Black vinegar to taste
Instructions
- Cut the tofu into 1 inch squares and set them aside to drain. To prepare the eggs, peel off the clay and rice hulls that coat them and rinse them well. Remove the shells and cut each egg into 8 wedges.
- Chop the cilantro roughly. Arrange the tofu and egg wedges on the plate, being careful not to break the tofu. Drizzle soy sauce and sesame oil over the dish. Sprinkle the cilantro on top and serve.
- In separate containers, refrigerate the prepared tofu, the century egg mixture and the green onion for 2 hours or until they are cold.
- Before serving, remove any excess water from the tofu and cover it with a layer of century egg mixture. Sprinkle some green onions on top. You can enjoy this tofu with century egg dish by itself, or as an appetizer or a side dish.
Notes
Nutrition
Thousand Year Old Egg and Tofu Pairs well with:
