Cold Silken Tofu Topped with Century Egg and Soy Dressing

What you need

• 300 g (10 1/2 oz) silken tofu, chilled
• 2 century eggs
• 1 scallion, thinly sliced
• 1 tbsp light soy sauce
• 1 tsp Chinkiang black vinegar
• 1 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Drain the tofu and slide it onto a plate. Pat the surface dry with paper towels.

2. 2

   Crack the shells off the century eggs and rinse the eggs under cold water to remove any clinging bits.

3. 3

   Cut each egg into 8 wedges with a wet knife so the soft center does not stick.

4. 4

   Cut the tofu into 2 cm (3/4 in) slabs or leave the block whole.

5. 5

   Arrange the egg wedges over the tofu.

6. 6

   Stir the soy sauce, vinegar and sesame oil in a small bowl and spoon it over the top.

7. 7

   Scatter the scallion over the dish and serve cold right away.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.