Century Egg and Tofu

• 1 block (14 oz) firm tofu, drained and cubed
• 4 century eggs, peeled and sliced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 green onions, chopped
• 1/4 cup chicken or vegetable stock
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 2 tablespoons chopped cilantro (optional)

Steps

1. 1 Steam the tofu cubes for 5 minutes and set aside.
2. 2 Heat vegetable oil in a large skillet over medium heat.
3. 3 Add garlic and ginger, sauté until fragrant, about 1 minute.
4. 4 Carefully add the century egg slices, cooking gently for 2 minutes.
5. 5 Add the steamed tofu to the skillet, stirring to combine.
6. 6 Pour in the stock, soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
7. 7 Simmer gently for 5 minutes, allowing the flavors to meld.
8. 8 Garnish with chopped green onions and cilantro if desired.
9. 9 Serve hot over steamed rice.

Equipment

• Steamer basket
• Large skillet

Variations

• Add a beaten egg to the sauce for an egg drop variation.
• Include diced shiitake mushrooms for added texture and flavor.

Substitutions

• Use firm silken tofu if you prefer a creamier texture.
• Substitute tamari for soy sauce for a gluten-free option.

Pairings

• Serve with a crisp cucumber salad.
• Pair with a mild Chinese green tea like Dragonwell.

Nutrition

Tips

• Century eggs can often be found in the refrigerated section of Asian grocery stores.
• For a richer flavor, marinate the tofu in soy sauce for 30 minutes before steaming.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove.

Freezing: This dish does not freeze well due to the texture of the tofu and century eggs.

Serving Suggestions

• Serve with steamed jasmine rice and a side of pickled vegetables.
• Pair with a light green tea to balance the richness.

FAQ