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Cherry & Dennis Recipes

Chilled Silken Tofu with Century Egg

涼拌皮蛋豆腐

Chilled Silken Tofu with Century Egg — finished dish

Total time: 35 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Chilled silken tofu is topped with ready-to-eat century egg and a light soy, black vinegar and sesame dressing. No cooking is needed; careful draining and refrigeration keep the dish clean and refreshing.

01

Ingredients

Main ingredients

400 g silken tofu (chilled and drained)
2 ready-to-eat century eggs (peeled)

Sauce

1 tbsp light soy sauce (for dressing)
2 tsp Chinkiang vinegar (for dressing)
1 tsp sesame oil (for dressing)
1 tsp sugar (for dressing)

Garnish

1 stalk spring onion (sliced)

Chilled Silken Tofu with Century Egg — ingredient overview

02

Tools

kitchen knife
cutting board
kitchen paper
small bowl
measuring spoons
serving plate
kitchen timer

Chilled Silken Tofu with Century Egg — tool overview

03

Steps

Chilled Silken Tofu with Century Egg — step 1: Check ready-to-eat eggs

Step 1

Check ready-to-eat eggs

Check storage and ready-to-eat directions; use only in-date, intact products labelled ready to eat.

Chilled Silken Tofu with Century Egg — step 2: Chill the serving plate

Step 2

Chill the serving plate

Chill a clean serving plate for 10 minutes to keep the dish refreshing.

Chilled Silken Tofu with Century Egg — step 3: Drain silken tofu

Step 3

Drain silken tofu

Turn out tofu carefully and rest on kitchen paper for 5 minutes to absorb surface water.

Chilled Silken Tofu with Century Egg — step 4: Cut tofu blocks

Step 4

Cut tofu blocks

Use a damp knife to cut tofu into 3 cm blocks and transfer intact to the chilled plate.

Chilled Silken Tofu with Century Egg — step 5: Peel century eggs

Step 5

Peel century eggs

Peel the eggs, rinse away shell fragments with cooled boiled water and pat dry.

Chilled Silken Tofu with Century Egg — step 6: Cut egg wedges

Step 6

Cut egg wedges

Cut each century egg into six wedges with a damp knife, wiping the blade after each cut.

Chilled Silken Tofu with Century Egg — step 7: Mix the dressing

Step 7

Mix the dressing

Stir soy, vinegar, sesame oil and sugar in a small bowl until dissolved.

Chilled Silken Tofu with Century Egg — step 8: Arrange century egg

Step 8

Arrange century egg

Arrange wedges evenly over and around tofu without crushing it.

Chilled Silken Tofu with Century Egg — step 9: Spoon over dressing

Step 9

Spoon over dressing

Spoon dressing evenly over eggs and tofu, leaving only a thin layer on the plate.

Chilled Silken Tofu with Century Egg — step 10: Add spring onion

Step 10

Add spring onion

Scatter spring onion in the centre while keeping tofu and egg clearly visible.

Chilled Silken Tofu with Century Egg — step 11: Chill before serving

Step 11

Chill before serving

Loosely cover and chill for 10 minutes away from raw meat or strong-smelling foods.

Chilled Silken Tofu with Century Egg — step 12: Serve cold

Step 12

Serve cold

Serve immediately from the refrigerator, eat within two hours and refrigerate leftovers promptly.

Common mistakes

Skipping the stated preparation can produce uneven texture or doneness.
Adding all seasoning before tasting can make the dish too salty.
Leaving the cooked dish at room temperature for too long reduces food safety.

Tips

Measure all ingredients first so cooking proceeds smoothly.

Taste near the end and adjust salt gradually.