Thousand Year Old Eggs & Tofu / Tofu Pidan
Let me help demystify the “century egg” for you – It’s just preserved duck eggs! To create the egg, duck eggs are preserved in a mixture of clay, ash, salt, and rice hulls for several months. The yolk transforms into this greenish, gooey consistency while the egg white turns black and translucent!
I know, I know..it look intimidating – and it kind of is! But it’s a taste you have to try at least once in your lifetime. It’s a staple in Taiwanese households and it’s as umami as it gets. The tofu really balances out the flavors of the century egg and adding chopped chilies or chili powder is a good option for those who like a little kick, although it’s not traditionally added.
The most popular way to eat this egg is paired with the lightness of tofu! Mix in some sauces and herbs and you’re done! It’ll take you less than five minutes. The longest part is just peeling the duck eggs!
Thousand Year Egg & Tofu / Tofu Pidan
Ingredients
- 2 whole Century Egg
- 1 pack Silken Tofu
- 4 cloves Garlic
- 2 stalks Green Onion
- 1/2 bunch Cilantro
- 1 tsp Chilli Powder
- 1 tbsp Oyster Sauce
- 1 1/2 tbsp Soy Sauce
- 1 tbsp Vinegar
- 1/2 tsp Sesame Oil (optional)
- 3 tbsp Oil
Instructions
- Drop the silken tofu onto a plate and surround the tofu with the century eggs, set aside.
- Chop the garlic, green onion, cilantro, and add to a bowl. You can add the chili powder in too.
- To finish the dish, add all the garnishes on top of the tofu. Heat up a pan and add the oil. Once hot, pour the oil directly on top of the garnishes and tofu. And done!