Snack · 10 min · chinese

Preserved Egg with Silken Tofu

Chinese flavors, weeknight effort. Silken tofu meets century eggs in a 10-minute snack worth keeping in rotation. The macros do the talking: 22g protein, 4g carbs, and 9g fat in every 189-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 block Silken tofu
• 2 Century eggs
• 1 tbsp Light soy sauce
• 1 tsp Sesame oil
• 2 tbsp Pickled ginger
• 2 Scallions
• 0.25 cup Bonito flakes

Steps

1. Unmold the tofu onto a plate in one confident motion. Pat the top gently — silken tofu bruises if you manhandle it.
2. Cut the century eggs into wedges and arrange over the tofu.
3. Drizzle with soy and sesame oil, then top with pickled ginger, scallions, and a snowfall of bonito flakes.
4. Serve cold, with a spoon. No cooking, ten minutes, and a perfect study in contrasts: creamy, funky, salty, and fresh.
5. Serve cold, with a spoon. No cooking, ten minutes, and a perfect study in contrasts: creamy, funky, salty, and fresh.

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