Century egg with silken tofu

"This is a classic Taiwanese starter dish with century eggs (also known as 1000-year eggs, millennium egg or Pi dan. It's my 2 am comfort fix after a night of Shanghai clubbing in the good old days."

Century egg with silken tofu Credit: Kitti Gould

• serves

  3

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 1 block silken tofu, cut into small cubes
• 4 century eggs, peeled and cut into quarters
• 1 tsp minced garlic
• 1 tbsp light soy sauce
• 1 dash sesame oil
• 1 dash chilli oil
• 1 dash black vinegar
• pinch salt
• 2 spring onions, thinly sliced
• pork floss, to serve

Instructions

1. Place the tofu in centre of dish, then arrange the eggs around the tofu.
2. Mix the garlic, soy sauce, oils, vinegar and salt in a bowl. Drizzle the sauce mixture over the top of the tofu and eggs, scatter with the spring onion and pork floss and serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Faster Than Delivery

Watch The Full Episode Here

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Watch The Full Episode Here

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