| Yield | |
|---|---|
| Source | https://www.vernabanana.com/recipes/century-egg-with-silken-tofu |
| Prep time | 15 minutes |
| Yield | |
|---|---|
| Source | https://www.vernabanana.com/recipes/century-egg-with-silken-tofu |
| Prep time | 15 minutes |
| 10 | Ounce | Tofu (silken) |
| 2 | Preserved Duck Eggs (cut into 6 wedges each) | |
| 1 | Tablespoon | Vegetable Oil |
| 2 | Clove | Garlic (minced) |
| 2 | Green Onions (chopped) | |
| 1 | Red Chili (finely chopped) | |
| 1 | Tablespoon | Soy Sauce |
| 1 | Tablespoon | Oyster Sauce |
| 1⁄2 | Tablespoon | Sesame Oil |
| 1⁄2 | Tablespoon | Rice Vinegar |
| 1 | Teaspoon | Sugar |
| 2 | Tablespoon | Cilantro (chopped) |
1.Carefully remove the silken tofu from its packaging and place it on a plate. Drain any excess liquid, and gently pat it with a paper towel to remove extra moisture. Place onto a serving plate then cut into squares.
2.Peel the century eggs and cut them into small, bite-sized pieces. Arrange them around or next to the tofu on the plate. Set aside.
3.In a small heatproof bowl, add the chopped spring onions, garlic, and chillies.
4.Heat the oil in a small pan until it just starts to smoke, then carefully pour it over the aromatics. This instantly cooks them, releasing their fragrance. Give everything a quick stir.
5.Add soy sauce, oyster sauce, sesame oil, rice vinegar, and sugar to the bowl with the aromatics and stir well to combine.
6.Pour the aromatic sauce over the tofu and century eggs, ensuring everything is well coated. Sprinkle the cilantro on top and serve immediately.