Shanghai-style century egg with silken tofu
Chinese Cooking Demystified · ♥ 7K likes · 387.8K views · 8 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole silken tofu
- 1 tsp salt
- hot water
Put a block of silken tofu in a big bowl, dissolve a teaspoon of salt in a little hot boiled water, pour it over and top with enough hot water to submerge.
- 1 whole century egg
Crack the century egg on the wide side, roll it to break the shell into small pieces, dunk it in cool water and peel.
Pat the tofu dry, slice it into half centimetre sheets and chop across to halve them, then move it to a serving plate.
Top the tofu with the chopped century egg and the minced jia cai.
Soy dressing and hot oil finish
- 1 tbsp soy sauce
- 1 tbsp water
- ¾ tsp sugar
- ½ tbsp little dried shrimps
Bring soy sauce, water, sugar, dried shrimps and MSG to a rapid boil in a tiny pot and pour it over the tofu.
- ½ tbsp oil
- ½ tbsp toasted sesame oil
Heat half a tablespoon each of oil and toasted sesame oil to smoke point in the rinsed pot and pour it over the scallions.
Choosing a pidan: a good one feels jiggly inside, though pidan is mostly about flavour and a firmer one is fine.
Picking a good century egg