Thousand Year Egg and Tofu 皮蛋豆腐

Thousand Year Egg and Tofu is a Chinese dish that features preserved duck eggs and silken tofu. The sauce is made with soy sauce, sesame oil, vinegar, sugar, garlic, green onions, cilantro, and sometimes pork floss or bonito flakes. The dish is served cold or at room temperature, as an appetizer or a snack. Thousand Year Egg and Tofu is a simple and refreshing dish that showcases the contrast between the eggs and the tofu.

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Course: Appetizer

Cuisine: Chinese

Keyword: Tofu

Prep Time: 10

Total Time: 10

Servings: dish

Calories: 72kcal

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

**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.

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