Soft Tofu with Century Egg

For the last dish, Emily made another side dish at the South Arm Community Kitchen.


The side dish is Soft Tofu with Century Egg. This is another dish which can be made in less 10 minutes.


  • Soft tofu
  • Century eggs, peel and chop (handle the egg gently as the egg is very tender)
  • salt to taste
  • sesame oil
  • cilantro


This dish does not need cooking except to warm up the soft tofu. You can steam the tofu or microwave it.

Century egg is also known as preserved egg, thousand-year old egg or Pidan in Mandarin. Century egg is made by preserving eggs in a mixture of clay, ash, salt, lime and rice hulls for several weeks to several months, depending on the method of processing. Through the preservation process, the yolk becomes a dark green or gray creamy yolk while the egg white becomes a translucent dark brown jelly like. Century egg is an acquired taste because it has an odor of sulphur and ammonia.

You may substitute the century eggs with meat floss.

Source: Emily


Soft-Tofu-with-Century-Eggs-2Slice the tofu into cubes in its container.
Soft-Tofu-with-Century-Eggs-3Turn the cut tofu onto a plate. Season with salt to taste and warm up the tofu in the microwave or steamer.
Soft-Tofu-with-Century-Eggs-6Top with chopped century eggs.

Season with rice wine vinegar and sesame oil.

Garnish with chopped cilantro.

This Post Has One Comment

  1. Diana

    Oh Yeah another way of eating it besides in congee.
    i think I will make this tonight!

Leave a Reply