Century Egg with Silken Tofu Salad Recipe (Pi Dan Dou Fu)

Century eggs: These are preserved eggs with a unique flavor and creamy texture, often used in Chinese cuisine.

Silken tofu: A very soft and smooth type of tofu that adds a creamy texture to the salad.

Soy sauce: A salty and savory sauce made from fermented soybeans, essential for adding umami flavor.

Sesame oil: A fragrant oil made from sesame seeds, used to add a nutty aroma and flavor.

Green onion: Also known as scallions, these add a fresh and slightly sharp flavor to the dish.

Cilantro: A fresh herb with a bright and citrusy flavor, used as a garnish.

When preparing silken tofu, handle it gently to avoid breaking its delicate texture. Use a sharp knife to make clean cuts, and consider using a slotted spoon to transfer the tofu to the serving plate. This will help maintain its shape and presentation.

• century eggs - Substitute with hard-boiled eggs: Hard-boiled eggs provide a similar texture and can be flavored with soy sauce and sesame oil to mimic the umami taste of century eggs.

• silken tofu - Substitute with soft tofu: Soft tofu has a similar texture to silken tofu and can be used in the same way in salads.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar savory flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute for sesame oil, although it will have a different flavor profile. Adding a bit of toasted sesame seeds can help replicate the sesame taste.

• green onion - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish in place of green onions.

• cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, providing a fresh, herbaceous note to the salad.

• To store the silken tofu salad, transfer any leftovers into an airtight container. Ensure the container is clean and dry before use.
• Place the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this period, the texture of the tofu may degrade, and the flavors may not be as vibrant.
• If you plan to store the salad for a longer period, consider keeping the tofu and century eggs separate from the dressing. This helps maintain the texture and prevents the tofu from becoming too soggy.
• For the dressing, mix the soy sauce and sesame oil in a small jar with a tight-fitting lid. Store this in the refrigerator as well.
• When ready to serve again, simply combine the tofu and eggs, then drizzle the dressing over the salad. Garnish with fresh green onion and cilantro just before serving.
• Freezing is not recommended for this dish. The texture of silken tofu changes significantly when frozen and thawed, becoming less smooth and more crumbly. The century eggs also do not fare well in the freezer, as their unique texture can be compromised.
• If you must freeze, consider only freezing the century eggs separately. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to a month. Thaw them in the refrigerator before use.
• Always check for any off smells or changes in texture before consuming stored or thawed salad. If in doubt, it's safer to discard and prepare a fresh batch.

• Gently transfer the silken tofu and century eggs to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, checking halfway through to ensure the tofu doesn't overheat and lose its delicate texture.

• For a more even reheating, use a steamer. Place the silken tofu and century eggs on a heatproof plate, then set the plate in a steamer basket over boiling water. Cover and steam for about 3-5 minutes until warmed through.

• If you prefer a stovetop method, place the silken tofu and century eggs in a non-stick skillet. Add a splash of water or soy sauce to create steam. Cover the skillet with a lid and heat on low for 2-3 minutes, checking frequently to avoid overheating.

• To maintain the freshness of the green onion and cilantro, consider reheating only the tofu and eggs. Once warmed, transfer them back to a serving plate and garnish with freshly chopped green onion and cilantro before serving.

• If you have a sous-vide machine, place the silken tofu and century eggs in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge in a water bath set to 140°F (60°C) for about 10 minutes. This gentle method ensures even heating without compromising the texture.

• Knife: To peel and chop the century eggs and chop the green onion and cilantro.

• Cutting board: To provide a safe surface for chopping the century eggs, green onion, and cilantro.

• Serving plate: To arrange the cubed silken tofu and assemble the salad.

• Measuring spoons: To measure the soy sauce and sesame oil accurately.

• Paper towels: To drain the silken tofu and remove excess moisture.

• Mixing bowl: Optional, to mix the soy sauce and sesame oil before drizzling if desired.

Prepare ingredients in advance: Chop the century eggs and green onions ahead of time to save minutes during assembly.

Use pre-drained tofu: Purchase silken tofu that is already drained to skip this step.

Organize your workspace: Keep all ingredients within reach to streamline the process.

Batch prep: If making multiple servings, chop and measure all ingredients at once.

Use a sharp knife: A sharp knife makes chopping cilantro and green onions faster and more efficient.