Century Egg with Tofu
Hawker • Singapore
How to Make Century Egg with Tofu (Traditional & Healthy Version)
Century Egg with Tofu, known locally as 'Pi Dan Dou Fu', is a beloved dish found in many Singaporean kopitiams and hawker centres. This cold tofu salad combines silky chilled tofu with slices of rich, umami-laden century egg, topped with a medley of garnishes and aromatic sauces. Its origins trace back to East Asian culinary influences, but Singapore’s version is distinctly fusion, reflecting the city’s multicultural palate. The dish is popular among locals for its refreshing qualities, especially in Singapore’s tropical climate, and is perfect for a light, nutritious lunch. The appeal of Century Egg with Tofu lies in its simplicity and elegant balance of flavours, offering a satisfying contrast between the creamy tofu and the bold, slightly briny taste of century egg. It’s a staple in vegetarian and flexitarian diets, and often enjoyed as a side or main dish during lunch breaks at bustling hawker stalls. With its minimal cooking required, it’s also a favourite among health-conscious Singaporeans looking for a quick yet authentic bite. This dish beautifully represents the fusion of tradition and modern-day Singaporean eating habits.
Ingredients(for 1 small sharing plate (about 200g per serving), typical of Singapore kopitiam portions)
- 1 block (about 300g) Silken tofu (Chilled)
- 2 Century eggs (Pi Dan, peeled and sliced)
- 1 tablespoon Light soy sauce (Low sodium preferred)
- 1 teaspoon Sesame oil (Pure sesame oil)
- 2 stalks Spring onions (Thinly sliced)
- 1 tablespoon Fresh coriander (Chopped) - optional
- 1 tablespoon Crispy fried shallots (Store-bought or homemade) - optional
- A pinch White pepper (To taste)
- 1 Red chili (Sliced, optional for heat) - optional
Instructions
- 1
Carefully drain the silken tofu and remove excess water with a paper towel. Place the tofu block on a serving plate.
3 minutes
Handle the tofu gently to keep its shape intact.
- 2
Slice the tofu into thick pieces or cubes, as preferred. Keep the slices arranged neatly on the plate.
2 minutes
Use a wet knife for cleaner cuts.
- 3
Peel the century eggs and rinse them under water. Pat dry and cut each egg into quarters or wedges.
4 minutes
Coat your knife with a little oil to prevent sticking.
- 4
Arrange the century egg slices attractively over the tofu.
2 minutes
Alternate egg and tofu pieces for visual appeal.
Why This Dish is Healthy
Century Egg with Tofu is a healthy choice because it’s high in plant-based protein, low in saturated fat, and contains beneficial micronutrients. The tofu provides a filling base without excess calories, making it suitable for weight management. With no deep frying and the use of fresh garnishes, this dish supports a balanced, nutrient-rich diet ideal for busy Singaporean lifestyles.
This dish is low in calories and rich in protein thanks to the silken tofu, which is also a good source of calcium and iron. Century eggs add flavour with minimal fat, while garnishes like spring onions and coriander contribute vitamins A and C. Sesame oil provides heart-healthy unsaturated fats. The minimal use of oil and sauces makes this a light yet satisfying lunch option, suitable for most diets.
Pro Tips
- 💡Tip 1: Use only the freshest silken tofu for the smoothest texture.
- 💡Tip 2: Chill the tofu thoroughly before serving for optimal taste.
- 💡Tip 3: Slice century eggs with a thin, oiled knife to prevent sticking.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 1 day. Consume chilled; avoid reheating to maintain tofu texture and freshness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
