Century Eggs, the Myths and (Pi Dan, 皮蛋)
A classic Chinese salad combining century eggs, tofu and roasted pepper. The flavourful dressing can also be used in other dishes.
- Prep time
- 4 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 sweet pointed pepper (see note 1)
- 3 century eggs
- 100 g silken tofu (see note 2)
- 1 stalk scallions, finely chopped
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- ½ tablespoon chili flakes
- ¼ teaspoon ground Sichuan pepper (see note 3)
- 1 tablespoon neutral oil
- 1½ tablespoon light soy sauce
- 1½ tablespoon black rice vinegar
Instructions
- 1
Roast pepper in an empty pan/wok (Do not use non-stick cookware) over high heat. Flip from time to time until the skin wrinkles and charred spots appear (see note 4 for alternative methods). Scrape off the skin with a spoon. Slice the flesh of the pepper into thin strips.
- 2
Peel century eggs then rinse briefly under running water. Cut into wedges. Place on a serving plate.
- 3
Slice silken tofu into chunks then add to the plate. Top it with the pepper and scallions.
- 4
Put ginger, garlic, chili flakes, Sichuan pepper in a bowl. Heat up oil then pour it over the spices. Add light soy sauce and black rice vinegar. Mix well.
- 5
Pour the sauce over the egg, tofu and pepper. Serve as a salad for a multi-course meal with plain steamed rice.