Tofu With Century Egg Recipe

Drain and slice tofu

Remove tofu from package and drain any liquid. Place tofu on a plate lined with paper towel and gently press another paper towel on top for 3–5 minutes to remove excess moisture. Slice tofu into 1/2-inch (1.2 cm) thick rectangles or cubes as preferred and arrange on a serving platter.

Prepare century eggs

Peel the century eggs under running water to remove shell remnants. Rinse and pat dry. Cut each egg into 6–8 wedges (quarters or sixths depending on size) and arrange the wedges around or on top of the tofu.

Slice cucumber and aromatics

Thinly slice the cucumber into rounds or matchsticks and arrange beside the tofu (optional: you can use cucumber as a bed for the tofu). Mince the garlic finely. Thinly slice the scallions, separating the white and green parts. Roughly chop the cilantro leaves.

In a small bowl, combine light soy sauce (1.5 tbs), dark soy sauce (0.5 tsp), rice vinegar (1 tsp), sesame oil (1 tsp), sugar (0.5 tsp), white pepper (0.25 tsp), and salt (0.25 tsp). Stir until sugar and salt dissolve. Taste and adjust: add more soy for saltiness, more vinegar for tang.

Add toasted sesame seeds (1 tsp) to the sauce and stir. If you want heat, mix in chili oil (1 tsp) now. Keep sauce at room temperature.

Scatter the minced garlic and the white parts of the scallions evenly over the sliced tofu. Arrange century egg wedges on top or around tofu as a visual focal point.

Pour the prepared sauce evenly over the tofu and century eggs, taking care to distribute garlic and scallion bits. Let sit for 2–3 minutes to allow flavors to meld.

If you prefer served-warm tofu (optional): heat 1 tsp neutral oil in a small skillet until shimmering, then carefully pour the hot oil in a thin stream over the tofu and sauce (this releases aromatics from the garlic and scallion).

Garnish with chopped cilantro, the green parts of the scallions, and a sprinkle of fried shallots or crispy garlic if using. Serve immediately as an appetizer or cold salad alongside rice or noodles.