Spicy Silken Tofu with Century Egg
Anyone else’s Asian parents talk a lot about yeet hay? My mom ALWAYS brings it up because I’m eating bad foods like fries, spicy stuff, etc. 😅 Too much yeet hay means you’re in danger of pimples, etc. I’m still not 100% sure what the deal is, but, for Asian parents, it’s not good.
That’s why this tofu recipe probably would trigger my mom due to the liberal amount of chili oil thrown on 😆 But it is balanced by silky cold tofu, fresh cilantro, and a splash of vinegar!
This seems like a simple dish, but, on a hot day, it tastes so refreshing when you eat it with a bowl of hot rice. Century eggs (aka thousand-year-old eggs) add a funky flavor and aren’t necessarily needed for this dish, but I just love how it adds another layer to everything. Try out my sauce recipe, and then adjust and taste to your own liking if you want more salt, more spice, etc. — go ham!
Spicy Silken Tofu with Century Egg
Makes 2-3 servings (less if eating family-style)
Ingredients:
1 block silken tofu
2½ tbsp light soy sauce
1½ tsp black vinegar
½ tsp sesame oil
½ tsp chili oil (I love the Sze Daddy brand)
½ tsp chili garlic crisp (I’ve been using Lahtt Sauce)
½ cup chopped cilantro
2 century eggs
Instructions:
Drain your block of silken tofu and then put it onto a plate or shallow bowl (it’s okay if the tofu crumbles a bit). You just want something with a lid so the sauce doesn’t spill off.
In a small bowl, mix the soy sauce, vinegar, sesame oil, chili oil, and garlic crisp, and set it aside.
Crack and peel your century-old egg. Cut each in half and then cut each half into three slices, or just dice up the eggs.
Place the egg around the tofu, pour the sauce on top, and then garnish with the chopped cilantro. Enjoy!
