Mashed Tofu with Century Egg 涼拌皮蛋豆腐
This is a riff on the traditional Tofu and Century Eggs 皮蛋豆腐 where the tofu and eggs are served arranged prettily but separately on a dish. Mash up this dish, chill it and somehow it turns the flavor up by a WOW factor as well as adding a lovely creaminess. Once you get a taste you just can't stop, it's really that good!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10oz silken tofu, 300g
- 2 century eggs 皮蛋
- 1 tbsp minced cilantro
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1/2 tsp sugar
- salt, to taste
Instructions
- 1
Carefully remove the tofu into mixing bowl. Separately boil enough water to cover the tofu. When water is boiled remove from heat and pour into the mixing bowl at the sides (i.e. not on top of the tofu) until water covers the tofu. Let sit for 10 mins or until the water is cool enough to handle.
- 2
Remove the tofu and place onto clean kitchen towel of paper to drain.
- 3
Scrape ash off the century eggs, if any. Rinse. Crack and peel off the egg shells. Dice the eggs into small pieces, especially the whites.
- 4
Rinse and mince the cilantro.
- 5
Mix the diced century egg and the cilantro. Add in the tofu and mix until completely combined.
- 6
Add the sesame oil, soy sauce and sugar. Mix and then taste. Then adjust by adding salt to taste.
- 7
Scrape all into the serving bowl, cover and let chill for at least 2 hours. Serve cold with a serving spoon. Enjoy!