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Thousand-Year-Egg-and-Tofu-皮蛋豆腐

Thousand Year Egg and Tofu 皮蛋豆腐

Thousand Year Egg and Tofu is a bold, simple Chinese dish that’s all about contrast. Silky tofu is paired with rich, creamy preserved duck egg and topped with a punchy dressing of soy sauce, sesame oil, vinegar, garlic, and herbs. It’s served cold or at room temperature, making it light, refreshing, and perfect as a starter or side. The flavors are savory, slightly sharp, and deeply umami. It might sound intimidating at first, but it’s surprisingly approachable—and addictive once you get it right.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 dish
Course: Appetizer
Cuisine: Chinese
Calories: 72
Ingredients Equipment Method Notes

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

Equipment

  • 1 OXO Magnetic Measuring Cups
  • 1 Silicone Spatula

Method
 

  1. 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.
  2. 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.
  3. In separate containers, refrigerate the prepared tofu, the century egg mixture and the green onion for 2 hours or until they are cold.
  4. 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

**For convenience and hygiene, select tofu that is vacuum-packed and does not need rinsing or steaming. (In H.K., some tofu is sold without packaging.) Remove any excess water from the pack and slice or cube the tofu into about 0.5 cm pieces. Place them on a serving plate.