Century Egg With Tofu

皮蛋豆腐 easy chinese recipes

Hands-on Time: 5 min. Total Time: 5 min.

SHORT VERSION:

Peel the shell of century old eggs (1), chop into small pieces. Open and drain 1 box of tofu. Drizzle soy sauce paste onto the tofu. Sprinkle some dried shredded pork (optional), dried fish flakes (optional), chopped scallions (optional), and chopped (or sliced) century old eggs. Done!

INTRO:

I love century eggs. I eat them with tofu, put them in soup and porridge, and even fried them lightly battered. But I was a little hesitated to share a post using century eggs because they are not exactly a common household ingredient and they do have a distinct smell and taste (in a good way for me). Most people probably won’t even try it. But they taste very good! Then I read a post by Ada on Century Egg & Pork Rice Porridge. It looks really good and was very well received! So, here it is. My favorite way of eating century eggs – simply eat it cold with tofu and some soy sauce paste. The hardest part I think is finding the century eggs I like (yes, the taste and texture can vary quite a bit depending on the manufacturer). The rest are just peeling, chopping (might not even be necessary), and plating. Give it a try! I love it and I hope you do too.

TIP:

Tip.1

Click here to tips on peeling boiled eggs. Similar technique can apply to century eggs also.

Tip.2

There are ‘soft’ century eggs with semi-liquid Yolk or ‘hard’ boiled egg with solid yolk. For starters, I recommend trying the hard boiled one, although I actually like the soft yolk better.

Tip.3

Tofu and eggs don’t have much saltiness by themselves. Drizzle soy sauce on the tofu before and after laying down eggs can help bring out the flavor and distribute the sauce more evenly.

 

GOING THE EXTRA MILE (G.E.M.) the small steps to take you dish to the next level

G.E.M.1

Add Chinese dried and shredded pork and Japanese dried fish flakes (stockfish) to add more flavors. Highly recommended!

G.E.M.2

Sprinkle some chopped scallion for presentation

COOKWARE:

  • Knife (optional, only if you want to chop the eggs and/or tofu into smaller pieces)
  • Cutting board (optional)

INGREDIENTS:

CenturyEggBrandIusedcentury egg with shell

Protein

  • Tofu – 1 box (any texture you like. I prefer soft tofu)
  • Chinese dried shredded pork
  • Japanese dried fish flakes
  • Century egg

Vegetable

  • (Optional G.E.M.) Scallion – 1 to 2 strips

Sauce/condiments/Spices

Units: t = teaspoon, T = tablespoon.

*note* relative ratio is more important the absolute amount.

  • Soy Sauce paste – a few drizzles, as much as you need.

BEFORE COOKING:

Prep.1

皮蛋

Peel egg shell. Click here to see tips on peeling egg shells.

Prep.2

(Optional) Slice or cut tofu into small cubes or any size you like.

COOKING STEPS:

No cooking required! This is a cold appetizer. All you need to do is assembling the ingredients as you desire.

EASY CHINESE CENTURYEGGWITHTOFU RECIPE

Cooking.1

Lay tofu on a plate, pile chopped century old egg on top, then drizzle soy sauce paste over it.

cooking.2

(Optional) G.E.M.2

Add dried shredded pork and stockfish flakes onto the tofu before or after you add the eggs.

 

Century Egg With Tofu
Peel the shell of century old eggs (1), chop into small pieces. Open and drain 1 box of tofu. Drizzle soy sauce paste onto the tofu. Sprinkle some dried shredded pork (optional), dried fish flakes (optional), chopped scallions (optional), and chopped (or sliced) century old eggs. Done!
Author:
Cuisine: chinese
Recipe type: easy chinese recipe, appetizer, cold
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Protein
  • • Tofu - 1 box.
  • • Chinese dried shredded pork
  • • Japanese dried fish flakes
  • • Century egg
  • Vegetable
  • • (Optional G.E.M.) Scallion – 1 to 2 strips
  • Sauce/condiments/Spices
  • • Soy Sauce paste – a few drizzles, as much as you need.
Instructions
  1. Peel century egg.
  2. open and drain 1 box of tofu
  3. (Optional) Slice or cut tofu into small cubes or any size you like.
  4. *No cooking required! This is a cold appetizer. All you need to do is assembling the ingredients as you desire.
  5. Lay tofu on a plate, pile chopped century old egg on top, then drizzle soy sauce paste over it.
  6. Add dried shredded pork and stockfish flakes onto the tofu before or after you add the eggs.
Notes
There are ‘soft’ century eggs with semi-liquid Yolk or ‘hard’ boiled egg with solid yolk. For starters, I recommend trying the hard boiled one, although I actually like the soft yolk better.
Tofu and eggs don’t have much saltiness by themselves. Drizzle soy sauce on the tofu before and after laying down eggs can help bring out the flavor and distribute the sauce more evenly.
Add Chinese dried and shredded pork and Japanese dried fish flakes (stockfish) to add more flavors. Highly recommended!
Sprinkle some chopped scallion for presentation

 

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