China · Home-style

Century Egg and Tofu

Name: Century Egg and Tofu
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: century eggs 2 pieces; light soy sauce 15 ml; sugar 2.5 g; vinegar 15 ml; sesame oil 15 ml; chili oil 10 ml; crushed peanuts 10 g; chopped spring onion 15 g

Silky tofu topped with chopped century egg and a soy, vinegar and sesame oil dressing. Cool, savoury and faintly tangy, with no cooking at all.

13 minutes · 4 servings · Easy

Century eggs are alkaline, so the deep amber jelly and the dark yolk are what they should look like, and anyone buying them can check that. Dressed in soy and vinegar, they sit naturally beside tofu, which softens in the acid and takes on the flavour. The dish is a summer and late-night favourite, since it needs no heat and improves as it cools.

Ingredients

century eggs2 pieces
light soy sauce15 ml
sugar2.5 g
vinegar15 ml
sesame oil15 ml
chili oil10 ml
crushed peanuts10 g
chopped spring onion15 g

Directions

1
Peel the century eggs and cut each into four.
2
Cut or slice the soft tofu and arrange it in the middle.
3
Mix the light soy sauce, sugar, vinegar, sesame oil and chili oil into a dressing and pour it over.
4
Finally, scatter over the crushed peanuts, chopped spring onion and cilantro if you like.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.