Description
A cold dish pairing chilled silken tofu with chopped 'Century Eggs' (duck eggs cured in alkaline clay until black). Drizzled with a soy, black vinegar, and sesame oil dressing.
Restaurants serving Pi Dan Dou Fu (Century Egg with Tofu)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Silken Tofu
- Century Egg(Pi Dan)
- Scallion
- Soy sauce
- Black vinegar
- Sesame oil
Instructions
- [Authentic Recipe]
- Carefully wash the clay off Century Eggs (Pi Dan)—duck eggs cured in ash/lime—shell them, and slice into eighths using a wet knife to prevent the gooey yolk from sticking.
- Drain a block of high-quality, rich silken tofu and place it in the center of a plate.
- Arrange the chopped century eggs on top.
- Whisk a dressing of soy sauce, black vinegar, sesame oil, and sugar, and pour generously over the dish.
- Garnish with minced scallions, cilantro, and chili oil. Right before eating, violently mash and mix the tofu and egg together.
Learn more Spice, substitutes, tips
Key spices
Black vinegar、Sesame oil、Unique century egg flavor
Substitutes at Japanese supermarkets
(Century eggs must be bought at import stores)
Pairing
Shaoxing Wine / Congee
Trivia
[Trivia] Many dislike Century Eggs alone due to the 'ammonia smell' and 'jelly whites', but eating them with bland tofu transforms the flavor into a premium cheese-like delicacy.
Eating tips & etiquette
[Unique Eating] Don't eat them separately/politely. Use a spoon to 'messily mash and mix' the tofu and century egg together. This transforms the egg's funk into a mellow richness.
Allergen
Eggs, Soybeans, Wheat (Soy sauce), Sesame