Pi Dan Dou Fu (Taiwanese Century Egg and Silken Tofu)
Local name: 皮蛋豆腐
In short: Pi dan dou fu is a classic Taiwanese cold dish: silken tofu topped with creamy century egg wedges, soy sauce, sesame oil, pork floss and scallions. It takes about 15 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 135 kcal
Century egg tofu is a no-cook appetizer served at home and in restaurants across Taiwan. Cold, wobbly silken tofu is topped with wedges of century egg, a cured egg with a creamy dark yolk and an amber, jelly-like white, then dressed with soy sauce, sesame oil and a little black vinegar. Pork floss and scallions add salt and flavor. It takes about fifteen minutes and needs no heat.
Instructions
- Tip the tofu out of its package and drain it on paper towels for 5 minutes. Slide it onto a serving plate and cut it into 8 squares, or leave the block whole and cut it at the table.
- Crack and peel the century eggs, then rinse them under cold running water and pat dry. Let them stand for 10 minutes to mellow their strong smell.
- Dip a thin knife or a length of thread in water and cut each egg into 6 to 8 wedges, wiping the blade between cuts so the yolk does not smear.
- Whisk the soy sauce, sesame oil, vinegar, sugar and garlic. Arrange the egg wedges around and over the tofu and spoon on the sauce. Top with pork floss, scallion and chili oil, and serve cold right away.
Tips
- Wet the knife or use thread to slice century eggs cleanly. A dry blade drags the soft yolk and makes a mess.
- Add the pork floss at the last moment. It turns soft and soggy within a few minutes on wet tofu.
Questions and answers
What does century egg taste like?
It has a creamy, rich yolk with a savory, slightly sulfurous aroma, and a firm, amber, jelly-like white that tastes mildly salty. It is a cured egg, kept in an alkaline mixture for weeks rather than cooked.
Are century eggs safe to eat?
Properly made ones are widely eaten. Buy from a reputable seller, check that the shell is intact and in date, and keep them refrigerated. Pregnant women, older adults and anyone with a weakened immune system should be cautious with cured eggs.
Can I use firm tofu instead of silken?
You can, but silken tofu gives the classic soft contrast with the creamy yolk. Soft tofu is a fine alternative, while firm tofu will taste chewier and drier.
How long does it take to make Pi Dan Dou Fu (Taiwanese Century Egg and Silken Tofu)?
About 15 min in total: 15 min of preparation and 0 min of cooking.
How many calories are in Pi Dan Dou Fu (Taiwanese Century Egg and Silken Tofu)?
About 135 kcal per serving, with 10 g of protein, 4 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 135 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 4 g |
| Fat | 9 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
