- 1 pound silken tofu, very chilled – if you prefer a firmer texture that is a lot easier to eat with chopsticks, freeze it for 2 hours first, then defrost in the fridge
- 2 ounces Sichuan preserved vegetable, chopped
- 2 ounces Sichuan preserved ya cai
- 2 ounces pickled peppadew peppers, chopped (TFD alteration for color and flavor, you can omit and just use more Sichuan preserved vegetable or ya cai if you so prefer)
- 1–2 century duck eggs, to your preference (I like 2)
- 2 tbsp spring onion cut finely
- 3 1/2 tbsp. pork floss
- For the sauce:
- 1 tsp. sesame oil – TFD endorses only Kadoya brand
- 1/2 tbsp. dark mushroom-flavored soy sauce – TFD prefers Pearl River Bridge brand
- 1/2 tbsp. top-quality oyster sauce – TFD prefers Lee Kum Kee premium brand or Megachef brand
- 1/2 tsp. chicken powder (ground-up chicken bouillon cube)
- 1/2 tsp. Chinese black vinegar – TFD prefers Gold Plum brand
- 1/2 tsp. sugar
- 1/8 tsp. freshly-ground Sichuan peppercorn (optional but TFD likes it)
- Shell preserved egg(s).
- Cut preserved egg into crescent shapes.
- Place tofu block on plate and arrange preserved egg crescents around tofu.
- Place chopped Sichuan preserved vegetable, peppadews and ya cai on tofu evenly over the tofu block
- Add pork floss on top of tofu.
- Add scallion over the floss.
- Combine sauce ingredients. Pour over tofu and serve immediately.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Calories: 171.66 kcal
- Sugar: 1.91 g
- Sodium: 294.57 mg
- Fat: 10.53 g
- Saturated Fat: 2.46 g
- Trans Fat: 0.0 g
- Carbohydrates: 6.12 g
- Fiber: 1.96 g
- Protein: 15.0 g
- Cholesterol: 236.73 mg