Century Egg Tofu
Century egg tofu is a simple, easy dish. Beginners can usually finish it in 5 minutes. The century eggs are springy and silky, paired with the refreshing tender tofu; savory and appetizing, perfect with rice!
Ingredients and Tools
- Century eggs
- Silken tofu
- Light soy sauce
- White sugar
- Vinegar (Zhenjiang aromatic vinegar recommended)
- Sesame oil (optional)
- Chili oil (optional)
- Crushed peanuts (optional)
- Chopped scallions (optional)
- Cilantro (optional)
Measurements
- Century eggs 2
- Silken tofu 1 box
- Light soy sauce 15 ml
- White sugar 2.5g
- Vinegar 15 ml
- Sesame oil 15 ml
- Chili oil 10 ml
- Crushed peanuts 10 g
- Chopped scallions 15 g
- Cilantro 1 sprig
Steps
- First peel the century eggs and cut into quarters.
- Cut the silken tofu into pieces or slices and place in the center.
- Mix light soy sauce, white sugar, vinegar, sesame oil, and chili oil into a sauce and drizzle it over.
- Finally, optionally sprinkle crushed peanuts, chopped scallions, and cilantro.
Notes
- Blanching the tofu first to remove the beany taste can remove the beany taste.
- When cutting the century eggs into quarters, you can rub a little sesame oil on the knife to prevent sticking.
- Reference: Cold Tossed Century Egg Tofu by Low-Config Little Chef - iCook. If you follow this guide and find issues or improvements, please submit an Issue or Pull request.