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–+ servings
Silken tofu and century egg wedges in a white dish, topped with soy paste, sesame oil, and fresh cilantro.
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5 from 2 ratings

simple century egg recipe with tofu 皮蛋豆腐 (1000 year old egg)

This simple 5-minute century egg recipe will show you how to recreate those childhood flavors you know and love; this Chinese delicacy is timeless for a reason! Enjoy your creamy 1000-year-old egg with tender silken tofu that’s blanketed by a bath of soy paste and sesame oil. And if you've never tried it before, you're in for a savory and umami-rich first bite.
prep time5 minutes
total time5 minutes
servings: 2 serving
author: cindy chou

ingredients

  • 1 (5 ounce) package silken tofu (can substitute with soft tofu 豆腐)
  • 1 century egg 皮蛋 (also called 1000 year old egg)
  • 1 tablespoon soy paste
  • 1 teaspoon sesame oil
  • 10 sprigs fresh cilantro washed and roughly chopped

instructions

  • Peel back the cover of the silken tofu container and drain the liquid over a bowl. If the cover is difficult to peel, kitchen sheers or a sharp paring knife will help.
    1 (5 ounce) package silken tofu
  • Place a small serving plate or shallow bowl upside down over the top of the tofu container, then flip so that the container is upside down. Gently squeeze both sides of the container until the silken tofu is released.
    1 (5 ounce) package silken tofu
  • Cut the century egg in half and peel the shell off. Then, slice each half into 4 wedges, making a total of 8 wedges.
    1 century egg 皮蛋
  • Place sliced century egg on the serving plate next to the silken tofu, then top tofu with soy paste, sesame oil, and fresh cilantro. Serve cold immediately or chilled.
    1 tablespoon soy paste, 1 teaspoon sesame oil, 10 sprigs fresh cilantro

equipment and highlighted ingredients

notes

This century egg tofu dish is traditionally served cold as a quick and refreshing snack or side dish. It’s especially convenient for 1-2 people as an easy protein option for a meal.
silken tofu substitute:
Soft tofu would work for this recipe too, though the tofu won’t be as silky smooth. Most of the soft tofu found in large grocery stores are 14-16 ounces per package. When using, drain the tofu and cut it in half. See storage notes below on how to store unused tofu.
topping variations:
  • Bonito flakes add a layer of smokiness and umami that pairs perfectly with this dish. I have seen it served this way at some Taiwanese restaurants.
  • If you like spicy food like me, you can sprinkle on ½ teaspoon of thinly sliced Thai chili pepper.
  • Garlic (minced or thinly sliced) can be mixed in with the soy paste or sprinkled on top of the tofu.
  • Thinly sliced scallion also made a delicious addition, though I prefer cilantro. 
  • A sprinkle of toasted sesame seeds will enhance the nutty flavor of sesame oil. Use it sparingly though since it can easily overpower the soft tofu and century egg.
storage:
Century eggs – store in their original container (and unshelled) in the refrigerator until ready to use. This recipe is super quick to make, so I recommend assembling it right before eating. Once shelled, century egg is best enjoyed the day of.
Soft/silken tofu – Place unused, but opened tofu in a container and cover with clean cold water, then cover and store in the refrigerator for up to 3 days.
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.