Description
A classic cold small dish topping cold silken tofu with cut 'Pidan' (century eggs), drizzled with Taiwan's unique sweet thick soy sauce, bonito flakes, and scallions.
Restaurants serving Century Egg with Tofu
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We are researching restaurants that serve this dish.
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(Pidan)
- Thick soy sauce(Jiangyou Gao)
- Bonito flakes
- Green scallions
Instructions
- [Authentic Recipe]
- Use 'Nen Doufu (Silken tofu)' which is smooth with a strong soy flavor. Drain water, place the square block as is (or cut in half) on a chilled small plate.
- [Pidan (Century Egg)] Peel the Pidan, which are duck eggs aged with strong alkaline compounds, and cut into quarters or eighths with a knife (or thread).
- Arrange the cut Pidan around (or on top of) the tofu.
- The absolute key flavor: generously pour 'Jiangyou Gao (Taiwan's sweet, thick soy sauce)' over the tofu and Pidan (Japanese soy sauce is too salty and NG).
- Grab a handful of Japanese 'Bonito flakes' and place on top, garnish with chopped green scallions and a little grated ginger (or sesame oil).
Learn more Spice, substitutes, tips
Key spices
Fermented Pidan aroma and Bonito flakes
Substitutes at Japanese supermarkets
Japanese silken tofu, Blend of Mitarashi dango sauce and soy sauce
Pairing
Warm porridge or all noodles
Trivia
[For Everyone] Uses bonito flakes, making it a Taiwanese cold dish that perfectly suits Japanese palates. The miracle combination where Pidan's intense ammonia smell is brilliantly converted into mild 'richness' by the sweet thick soy sauce and cold tofu.
Eating tips & etiquette
[Unique Eating] It might seem bad manners, but the Taiwanese connoisseur way is 'stirring the tofu, Pidan, sauce, and bonito flakes with a spoon until completely mushy and shapeless' before scooping it up to eat!
Allergen
Soy, Egg, Wheat