Chilled Silken Tofu with Century Egg and Scallions

Why You’ll Love This Recipe

• Ultra-fast, no-cook dish with restaurant-level elegance.
• Cool, silky tofu contrasts beautifully with savory, custardy century egg.
• Balanced dressing: salty light soy, tangy black vinegar, and aromatic chili oil.
• Perfect starter or side for warm days or alongside congee and simple stir-fries.

Grocery List

• Produce: Scallions, cilantro (optional)
• Dairy: None
• Pantry: Silken tofu, century eggs, light soy sauce, Chinkiang black vinegar, chili oil, toasted sesame oil (optional), sugar, toasted sesame seeds (optional)

Full Ingredients

Tofu and Toppings

• 14 oz (400 g) silken tofu, well-chilled
• 2 century eggs (pi dan), peeled and diced 1/2 inch
• 2 scallions, thinly sliced (green and pale parts)

Dressing

• 1 tbsp light soy sauce (Chinese light/regular soy, not low-sodium)
• 1 tbsp Chinkiang black vinegar
• 1 tbsp water
• 2 tsp chili oil (plain or chili crisp oil without large solids)
• 1/2 tsp sugar
• 1/2 tsp toasted sesame oil (optional, for aroma)

Finishing (Optional)

• 1 tsp toasted sesame seeds
• 1 tbsp cilantro leaves
• 1 tbsp roasted peanuts, lightly crushed

Step-by-Step Instructions

Step 1: Chill the tofu

Keep the tofu in the refrigerator until fully cold, at least 2 hours or overnight. Cold tofu gives the dish its signature refreshing character and holds its shape better.

Step 2: Make the dressing

In a small bowl, whisk together the light soy sauce, Chinkiang black vinegar, water, chili oil, sugar, and sesame oil (if using) until the sugar dissolves. Taste: it should be savory, tangy, and aromatic with gentle heat. Adjust chili oil to your heat preference.

Step 3: Prep the century eggs and scallions

Gently tap each century egg to crack the shell. Peel, rinse off any remaining bits, and pat dry. Dice into 1/2-inch pieces. Slice the scallions thinly on a bias for a nice look. Keep both chilled while you plate the tofu.

Step 4: Plate the tofu without breaking it

Open the tofu package and pour off liquid. Place a shallow serving plate over the container and invert. Lift the container and, if needed, run a thin knife around the edge to release. Blot excess moisture around the base with paper towel. Keep the block whole for a classic look, or cut into 6–8 large cubes to make serving easier.

Step 5: Dress and assemble

Spoon the dressing evenly over the tofu, letting some pool around it. Scatter the diced century egg on top, followed by the sliced scallions. Drizzle an additional 1 teaspoon chili oil over the surface for a glossy finish. Add sesame seeds, cilantro, or crushed peanuts if using.

Step 6: Serve

Serve immediately while chilled. Provide a large spoon for scooping soft tofu with toppings and sauce. This pairs beautifully with plain congee, steamed rice, or light stir-fried greens.

Pro Tips

• Use true silken tofu. Soft tofu works in a pinch but won’t be as custardy.
• For a pristine shape, invert the tofu directly onto the plate and avoid handling it with hands; use a thin spatula if cutting.
• Balance is key: the 1:1 soy-to-vinegar ratio keeps the dish bright, while a touch of sugar rounds the edges.
• If your chili oil has lots of crunchy solids, strain for a smoother, glossy finish, then add a pinch of solids on top if you like texture.
• Not into heat? Reduce chili oil to 1 teaspoon and add a few drops of sesame oil for aroma.

Variations

• Garlic-forward: Add 1 small clove grated garlic or 1 teaspoon garlic-chili oil to the dressing for extra punch.
• Crunchy topping: Sprinkle fried shallots or chopped zha cai (pickled mustard stem) for salty-crunchy contrast.
• Warm tofu: Steam tofu for 3 minutes, cool slightly, then dress for a warmer, silkier texture that still holds shape.

Storage & Make-Ahead

For best texture, assemble just before serving. The dressing can be mixed up to 3 days ahead and refrigerated. Century eggs can be peeled and diced up to 24 hours ahead (cover and refrigerate). Keep tofu chilled in its package until serving. Leftovers of the assembled dish keep up to 1 day in the refrigerator; expect some water release, so spoon off excess liquid before serving.

Nutrition (per serving)

Approximate: 130 calories; 9 g protein; 9 g fat; 4 g carbohydrates; 430 mg sodium. Values will vary with toppings and chili oil amount.