Century Egg Tofu
The simplest way to eat century eggs is to mix vinegar, minced ginger, sesame oil, and soy sauce to make a sauce. Then the century eggs can be steamed or boiled briefly, peeled, and cut into wedges (steaming helps to solidify the eggs so the yolk isn't sticky). Pour the mixed sauce over the eggs and it's ready. If you add chopped century egg pieces to the method for preparing tofu with scallions, it becomes delicious Century Egg Tofu. Alternatively, cut the steamed century eggs into wedges and stir-fry them with dried chili, scallion segments, Sichuan peppercorns, and pine nuts for a flavorful dish called
Ingredients
Steps
Boil the century eggs briefly in water, then soak them in cold water to cool. This will help the yolk solidify, making them easier to cut without sticking to the knife.
Peel the cooled century eggs and marvel at the beautiful snowflake patterns. It's amazing—I still find it fun every time!
Cut the peeled century eggs into small cubes.
Chop scallions finely, crush almonds with a knife, dice red chili into small cubes, and finely chop coriander.
Slice the silken tofu and place it on a plate.
Sprinkle a pinch of salt over the tofu, add all the prepared ingredients, and drizzle sesame oil, spicy sesame oil, and Kikkoman soy sauce on top. Finally, sprinkle crushed almonds to finish.