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Steamed Tofu with Century Eggs
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Steamed Tofu with Century Eggs

Prep Time5 minutes
Cook Time10 minutes
Active time10 minutes
Course: Main Course, Side Dish, Snack
Cuisine: Chinese
Servings: 2 servings

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.

Notes

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.