Century Egg & Silken Tofu (Pi Dan Dou Fu)

The story

Century eggs (preserved duck eggs) are the Chinese delicacy that terrifies foreigners and rewards the curious — the yolk goes custardy-dark, the white turns amber jelly. Over cold silken tofu with soy and scallion it is a classic appetizer on every banquet table.

Ingredients (5 + pantry staples)

• Silken tofu — 1 block (14 oz / 400 g)
• Century eggs (pidan) — 2, cubed
• Soy sauce — 1.5 tbsp
• Toasted sesame oil — 1 tsp
• Scallions — 1, sliced

Pantry staples used (don't count toward the 6): white pepper. Not stocked yet? See the pantry page.

Steps

1. Slide the silken tofu onto a plate; scatter the century egg cubes over it.
2. Dress with soy sauce, sesame oil and white pepper; scallions on top.
3. Serve cold, spooned like custard.

Swaps

Century eggs are at every Asian grocery (the vacuum-packed ones are ready to eat). First-timer tip: mix the egg with the tofu in one bite, not separately.