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Loading...A refreshing Chinese cold dish featuring pillowy silken tofu topped with briny century egg, finished with a savory soy-vinegar dressing. It comes together in minutes and is beloved as a summer starter or dim sum side.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 145 kcalCalories
- 9 gFat
- 1.5 gSaturated Fat
- 5 gCarbs
- 1 gFiber
- 2 gSugar
- 10 gProtein
- 610 mgSodium
- 190 mgPotassium
- 170 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the dish
- 1 block (14 oz / 400 g) silken tofu, chilled
- 2 century eggs (pidan), peeled
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon toasted white sesame seeds
For the dressing
- 2 tablespoons light soy sauce
- 1 tablespoon Chinkiang black vinegar
- 1 teaspoon pure sesame oil
- 1/2 teaspoon granulated sugar
- 1 small garlic clove, finely grated (optional)
- Pinch of ground white pepper
Directions
- Drain the silken tofu gently and place the whole block on a shallow serving plate; refrigerate for at least 30 minutes to chill thoroughly and firm up slightly.
- Pat the peeled century eggs dry with paper towels, then slice each into 6 to 8 wedges using a thin knife lightly oiled or wet to keep the yolks from sticking.
- In a small bowl, whisk the soy sauce, Chinkiang vinegar, sesame oil, sugar, grated garlic, and white pepper until the sugar fully dissolves; set aside.
- Use a large spoon to scoop the chilled tofu into rough 1-inch chunks directly on the plate, or carefully cut it into 1/2-inch slabs with a hot, rinsed knife for cleaner edges.
- Arrange the century egg wedges decoratively around and on top of the tofu, spacing them evenly so every serving gets a piece.
- Drizzle the soy-vinegar dressing slowly and evenly over the tofu and eggs, letting it pool at the base of the plate.
- Scatter the sliced scallions, chopped cilantro, and toasted sesame seeds over the top as a final garnish.
- Serve immediately, very cold, with extra dressing spooned from the plate as desired.
Cook’s Notes
- Choose the freshest silken tofu you can find; the texture should be custardy and barely holding its shape, which is exactly what you want here.
- A thin knife dipped in hot water and wiped dry between cuts will give you perfectly clean tofu slices without tearing.
- For a spicy kick, add 1 teaspoon of chili crisp or a few drops of chili oil on top just before serving.
- If century eggs taste too ammoniated for your palate, soak the peeled eggs in cold water for 10 minutes to mellow the flavor.
- This dish is best assembled right at the table so the tofu stays chilled and the herbs remain bright; do not let it sit dressed for more than 10 minutes.
