Steamed Tofu with Century Eggs is a simple Chinese-style steamed dish made with silky tofu, century eggs, and a light savoury sauce. This recipe may look so simple and basic but it’s very tasty, I promise 😉.
The tofu is silky smooth, while the century eggs add a rich and distinctive flavour. Everything taste so delicious with the light, savoury and fragrant sauce. This recipe uses very simple ingredients, takes about 15 minutes from start to finish, and requires minimal preparation — perfect for quick and easy home cooking.
You can enjoy this dish as a light main, a side dish, or as part of a balanced meal with rice and vegetables. It’s especially suitable when you want something nourishing that doesn’t feel heavy.
I featured this recipe in my Steam to Slim series as it uses minimal oil, has no added sugar, and is naturally light yet satisfying.
Other dishes that are light and nourishing are Steamed Egg with Fish Slices and Simple Steamed Herbal Chicken.
Steamed Tofu with Century Eggs Tutorial:
What is Century Egg?
Century eggs are either duck eggs or chicken eggs that have been preserved and fermented using a curing mixture. After the curing process, the egg white turns into a dark crystal black colour with a tender , gelatinous, springy texture while the egg yolk turn yellowish, greenish-grey and have a soft and creamy texture. The flavours are strong, pungent and very distinctive. They are served often served as appetisers with pickled ginger or added to other savoury dishes such as porridge, tofu etc.
How to Prep Century Eggs?
Remove the clay mixture. Then rinse and clean off any residue under running water.
Tap the egg gently on the table or board to crack the shell.
Gently remove the shell.
Check if there are any shell stuck to the egg. You can rinse with water to remove any remaining shell.
What equipment can I use to steam?
I love using bamboo steamer baskets, which you can easily find on Amazon.
You can also use other types of steam equipment. However, they tend to produce more water condensation and cause the steam water to drip onto the food. The water condensation usually isn’t much, but to prevent it, you can wrap the lid with a cloth.
What other recipes you may like:
You may also love my Lemongrass Steamed Fish, Teochew Style Steam Pomfret with Beehoon or Steamed Egg with Fish Slices.
Ingredients 材料：
1 packet (250-300 grams) silken tofu 1 包（250-300 克）嫩豆腐
1 century egg 1 个皮蛋
Seasoning 调味料:
1 tablespoon light soy sauce 1 汤匙生抽
Few drops of sesame oil 几滴芝麻油
Garnish 装饰:
1 tablespoon chopped spring onion 1 汤匙葱花
1 sprig coriander 1 枝香菜
Method:
Prepare the Tofu
- Slice the silken tofu into smaller, even pieces.
- Arrange the tofu neatly on a heatproof plate.
Steam the Tofu
- Bring the water in your wok to a boil.
- Steam the tofu on low to medium heat for 5–6 minutes. (Be careful when opening the lid and placing the plate on the steamer rack, as the steam can be very hot.)
Prepare the Century Eggs
- Slice the century eggs into equal pieces.
- Dip your knife in water before slicing to prevent sticking and to get cleaner cuts.
Assemble the Dish
- Once the tofu is done steaming, carefully place the sliced century eggs on top of the tofu.
Make the Sauce
- Mix light soy sauce with a few drops of sesame oil.
Finish and Serve
- Drizzle the sauce evenly over the tofu and century eggs.
- Garnish with spring onions and coriander.
- Serve immediately.
Cooking tips:
Use silken tofu for best texture — it gives a smooth, soft mouthfeel that pairs beautifully with the creamy century eggs.
Low to medium heat is key — steaming gently prevents the tofu from breaking and keeps the texture silky. After steaming, remove access water if necessary.
Dip the knife in water before slicing century eggs — this simple trick prevents sticking and keeps the cuts clean.
Use sesame oil sparingly — just a few drops are enough, as sesame oil has a strong aroma and can be overpowering.
Serve immediately — this dish tastes best when the tofu is warm and the sauce is freshly drizzled.
You might enjoy these other recipes:
Print Recipe for Steamed Tofu with Century Eggs:
Steamed Tofu with Century Eggs
Ingredients
- 1 packet 250-300 grams silken tofu 1 包（250-300 克）嫩豆腐
- 1 century egg 1 个皮蛋
Seasoning 调味料:
- 1 tablespoon light soy sauce 1 汤匙生抽
- Few drops of sesame oil 几滴芝麻油
Garnish 装饰:
- 1 tablespoon chopped spring onion 1 汤匙葱花
- 1 sprig coriander 1 枝香菜
Instructions
Prepare the Tofu
- Slice the silken tofu into smaller, even pieces.
- Arrange the tofu neatly on a heatproof plate.
Steam the Tofu
- Bring the water in your wok to a boil.
- Steam the tofu on low to medium heat for 5–6 minutes. (Be careful when opening the lid and placing the plate on the steamer rack, as the steam can be very hot.)
Prepare the Century Eggs
- Slice the century eggs into equal pieces.
- Dip your knife in water before slicing to prevent sticking and to get cleaner cuts.
Assemble the Dish
- Once the tofu is done steaming, carefully place the sliced century eggs on top of the tofu.
Make the Sauce
- Mix light soy sauce with a few drops of sesame oil.
Finish and Serve
- Drizzle the sauce evenly over the tofu and century eggs.
- Garnish with spring onions and coriander.
- Serve immediately.