Recipe by: Gene Tan

Source: Adapted from and

Serves: 4


  • 1 packet of silken tofu
  • 1 century egg (preserved duck egg)
  • 2 springs spring onion (green onions),
    finely chopped
  • 1 tsp black vinegar
  • 1 tsp light soya sauce
  • 1 tsp sugar
  • 1 tsp sesame oil


  • Drain off all water from the tofu packet and cut it into about 1/2 cm slices or 1/2 cm cubes. Arrange on a plate/bowl for serving. Cling wrap it and put it in the fridge to chill it.
  • Remove the mud from the century egg and peel the egg shell.
  • Dice the century egg into small cubes/pieces.
  • In a separate bowl, mix it well with the black vinegar, soya sauce, sugar and sesame oil. Put it in the fridge to chill.
  • Chop the green onions into small pieces and put it in the fridge to chill.
  • To serve, again drain off any water from tofu, add century egg mixture on top of the tofu.
  • Garnish with spring onions.
  • Best served chill.

Download PDF version here: chinese-tofu-with-century-egg-and-spring-onions_gene-tan