Century Egg Tofu (皮蛋豆腐)

Steam the century eggs for 5-6 minutes to solidify the yolk, making them easier to peel and cut.

While the eggs are steaming, mince the garlic cloves, chop the white parts of the scallions, and finely chop the small chilies. Place all chopped aromatics into a small bowl.

Once steamed, remove the century eggs and let them cool slightly. Peel the eggs and chop them into small, bite-sized pieces. Set aside on a plate.

Open the silken tofu package, drain any excess water, and carefully transfer the tofu block onto a serving plate. Gently pat dry any remaining water with a paper towel. Slice the tofu into even, bite-sized pieces.

Heat the sesame oil in a small pan until it's smoking hot. Carefully pour the hot oil over the chopped aromatics in the small bowl to release their fragrance.

Add the light soy sauce and black vinegar to the aromatic mixture. Stir well to combine, creating the dressing.

Arrange the chopped century eggs evenly over the sliced tofu on the serving plate. Pour the prepared aromatic dressing over the century eggs and tofu.

Garnish with a sprinkle of fresh chopped green scallions (from the green part not used earlier) for extra color and flavor. Serve immediately and enjoy!