Silken Tofu with Creamy Century Egg Sauce

A delicious cold dish

This delectable dish is just a mouthful but is packed with a variety of flavours. My youngest who is not a fan of century egg even loves this dish too. The sweet, savoury and mildly citrusy sauce complements the taste of the century egg, drizzled onto the tofu and topped with tobiko, bits of century egg whites and spring onion. Just pop the dish whole in your mouth and savour it!


  • 300g Fortune’s silken tofu (sliced into 12 cubes)
  • 2 century eggs
  • 1.5 tbs Japanese sesame dressing with yuzu
  • 2 tbs hinode mirin
  • 1.5 tsp cooking wine
  • 1/4 tsp sugar


  • tobiko
  • chopped spring onion
  • bits of century egg white


  • Open the tofu pack and drain the liquid. Set aside for 20 mins to drain further the liquid from the tofu. Pat dry with kitchen towel and slice
  • Slice the century egg and remove the yolk. slice the egg white into bits and set aside
  • Mix the yolk with the rest of the ingredients except the topping and tofu, blend until creamy
  • Scoop a little and drizzle on top of the tofu. Garnish with tobiko, bits of century egg white and spring onion
  • Serve cold

Note that I am using baking spoons to measure.