Thousand-year-old Eggs (pidan) Recipe

Name: Walk-On's Sports Bistreaux - Columbia, MOs Thousand-year-old Eggs (Pidan) Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 cup soft-silken or silken tofu (block); 2 each thousand-year-old eggs (pidan), peeled and quartered; 1 tbs light soy sauce; 1 tsp dark soy sauce; 1 tsp sesame oil; 1 tsp Chinese black vinegar or Chinkiang vinegar; 1 tsp chicken or vegetable broth (optional, to thin sauce); 1 tsp sugar; 1 tsp freshly ground white pepper; 1 clove garlic, very finely minced; 1 tsp ginger, very finely julienned or minced; 1 tbs scallions (green parts), thinly sliced; 1 tbs cilantro leaves, roughly chopped (optional); 1 tsp toasted sesame seeds (optional)

Inspired by Walk-On's Sports Bistreaux - Columbia, MO

Time15m

Serves2

Pidan has been an alkaline-fermented ethnic food for many generations in China.

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Ingredients

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Tofu and Eggs

1 cup soft-silken or silken tofu (block)

2 each thousand-year-old eggs (pidan), peeled and quartered

Sauce and Seasoning

1 tbs light soy sauce

1 tsp dark soy sauce

1 tsp Toasted sesame oil

1 tsp Chinese black vinegar or Chinkiang vinegar

1 tsp chicken or vegetable broth (optional, to thin sauce)

1 tsp sugar

1 tsp freshly ground white pepper

Aromatics & Garnish

1 clove garlic, very finely minced

1 tsp ginger, very finely julienned or minced

1 tbs scallions (green parts), thinly sliced

1 tbs cilantro leaves, roughly chopped (optional)

1 tsp toasted sesame seeds (optional)

Method

Tofu and Eggs

Prepare tofu

Drain any excess water from the silken tofu. Gently transfer the block to a shallow serving dish. If the tofu is larger than desired, cut to fit the dish, keeping pieces whole so the tofu retains its silky structure.

Prepare pidan

Carefully peel each thousand-year-old egg. Rinse under cold water to remove residue from the outer layer if present. Quarter each egg lengthwise (into 4 wedges). Arrange the quarters evenly on top of and around the tofu so each serving can get both tofu and pidan.

Sauce and Seasoning

Make sauce

In a small bowl, combine light soy sauce, dark soy sauce, sesame oil, black vinegar, optional broth (if you want a looser sauce), sugar, and freshly ground white pepper. Stir until sugar dissolves and taste; adjust saltiness with more soy if needed. The sauce should be savory with a hint of sweetness and acidity to balance the pidan's strong flavor.

Add aromatics to sauce

Add the minced garlic and minced ginger to the sauce and stir to combine. Let the sauce sit 2–3 minutes so aromatics mellow and infuse the liquid.

Finish and pour

Taste the sauce once more and adjust seasoning. Spoon the sauce evenly over the tofu and pidan, allowing it to pool gently around the tofu without submerging the pidan wedges.

Aromatics & Garnish

Garnish and serve

Scatter thinly sliced scallions and chopped cilantro over the tofu and pidan. Sprinkle toasted sesame seeds on top. If desired, add a few extra drops of sesame oil or a pinch more white pepper. Serve immediately as a chilled appetizer or room-temperature side dish.