Century Egg with Deep-Fried Silky Tofu
I grew up eating century egg with tofu—the classic version: cool silken tofu, a drizzle of soy sauce, some sesame oil, and chopped century egg on top. It’s delicate, a little funky, and deeply comforting. But I wanted it also crispy like fried chicken, while keeping all the flavor I love. The result? Century egg with deep-fried silky tofu and pork floss!
Table of Contents
There are some dishes that feel like home, and others that feel like a fun experiment in your own kitchen. This recipe is a little bit of both. If you’ve never had century egg before, this might just be the gateway dish. And if you’re already a fan? Prepare to fall in love all over again—with a crispy twist. Let’s just say… it’s dangerously snackable.
Recipe (Serves 2)
Here’s a simple recipe to make 2 servings of century egg with deep-fried silky tofu. I used very basic ingredients: silky tofu or egg tofu that you can buy from every Asian supermarket, 3 coating layers of all-purpose flour, egg and bread crumbs, then pork floss and century eggs as toppings.
- 200g (7 oz) silky tofu or egg tofu
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1/2 cup bread crumbs
- 1/2 cup pork floss
- 2 century eggs
🧑🍳 Instructions
Step 1. Prep the tofu (gently!)
- If you’re using silky tofu, this is your moment to channel every ounce of care you have. Unwrap and cut it into bite-sized pieces—think cubes or thick slices. Pat them dry gently with a paper towel. If you’re using egg tofu (which comes in tubes), just slice them into thick rounds. Tip: Place the tofu in the fridge for 10–15 minutes first—chilled tofu holds its shape a bit better when handled.
Step 2. Set up your coating
- In one bowl: flour. In another: your beaten egg. In a third: bread crumbs. Carefully take each tofu piece and coat it in this order: flour → egg → bread crumbs. No need to press—just let the coating hug the tofu.
Step 3. Deep-fry silky tofu
- Heat your cooking oil to 170–180°C (340–355°F). Test the oil with a crumb—if it sizzles right away, you’re ready. Now, slowly lower each tofu piece in. Don’t overcrowd the pan. Fry until golden and crispy (usually about 2–3 minutes), gently turning for even color. Then place them on kitchen paper to drain.
Step 4. Assembling century egg with deep-fried silky tofu
- Peel and cut century eggs into small wedges or cubes.
- Place your crispy tofu pieces on a plate. Sprinkle each one with a little pork floss, then crown it with a piece of century egg. Now it’s ready to enjoy!
Step 5. Serve and Enjoy
Century egg with deep-fried silky tofu is great as an appetizer, a fun finger food for gatherings, or even paired with a warm bowl of rice. And honestly? For me it’s a conversation starter. People will ask, “What is that?” Then they’ll try it. Then they’ll ask for more.
Let me know if you give it a go—I’d love to hear how yours turns out!
💡 Tips & Tricks
I failed at the first time making this dish, because silky tofu was too soft to handle. So here’s my tips to have perfect century egg with deep-fried silky tofu:
- Handle with care: Silky tofu is like the tofu version of a newborn kitten—so gentle, so fragile. Don’t rush it.
- No deep fryer? No worries. You can shallow-fry side by side in a pan. Just be patient when flipping as silky tofu can easily break.
- Crust options: Want more crunch? Try using tapioca flour or a mix of crispy frying flour instead of breadcrumbs. Different flour, different magic, and of course very crispy!
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Century Egg with Deep-Fried Silky Tofu
Equipment
Ingredients
- 200 g 7 oz silky tofu or egg tofu
- 1 egg beaten
- 1/2 cup all-purpose flour
- 1/2 cup bread crumbs
- 1/2 cup pork floss
- 2 century eggs
Instructions
Step 1. Prep the tofu (gently!)
- If you’re using silky tofu, this is your moment to channel every ounce of care you have. Unwrap and cut it into bite-sized pieces—think cubes or thick slices. Pat them dry gently with a paper towel. If you’re using egg tofu (which comes in tubes), just slice them into thick rounds. Tip: Place the tofu in the fridge for 10–15 minutes first—chilled tofu holds its shape a bit better when handled.
Step 2. Set up your coating
- In one bowl: flour. In another: your beaten egg. In a third: bread crumbs. Carefully take each tofu piece and coat it in this order: flour → egg → bread crumbs. No need to press—just let the coating hug the tofu.
Step 3. Deep-fry silky tofu
- Heat your cooking oil to 170–180°C (340–355°F). Test the oil with a crumb—if it sizzles right away, you’re ready. Now, slowly lower each tofu piece in. Don’t overcrowd the pan. Fry until golden and crispy (usually about 2–3 minutes), gently turning for even color. Then place them on kitchen paper to drain.
Step 4. Assembling century egg with deep-fried silky tofu
- Peel and cut century eggs into small wedges or cubes.
- Place your crispy tofu pieces on a plate. Sprinkle each one with a little pork floss, then crown it with a piece of century egg. Now it’s ready to enjoy!
Step 5. Serve and Enjoy
- Century egg with deep-fried silky tofu is great as an appetizer, a fun finger food for gatherings, or even paired with a warm bowl of rice. And honestly? For me it’s a conversation starter. People will ask, “What is that?” Then they’ll try it. Then they’ll ask for more.
This recipe combines the comforting flavors of century egg and silky tofu with a crispy twist! 🍳✨ Deep-fried tofu adds a crunchy texture, while the century egg and pork floss bring the umami. Perfect for a fun, experimental meal or a delicious comfort food upgrade! 😋🍽️