The first time I ate the Tofu was at a decent Japanese restaurant many years ago. I was fascinated by it and started to experiment with it almost immediately, while the taste was still lingering in my mouth. It was a fruitful trial and my guinea pigs (hubby and son) love it. Following that, I confidently introduced this dish to my guests, serving it on numerous occasions. To date, the response has been heart-warming.
There was only a small “hiccup” once. It was one of those gals’ gatherings at my home and I’d made this starter for the ladies. I didn’t tell them it was Century Egg. It was an innocent mistake – I just presumed everyone eats Century Egg.
My good friend Elena, who doesn’t like #CenturyEgg, fell in love with this dish. At first, she took a spoonful and asked me what it was. “Tofu with Century Egg”, I uttered enthusiastically. My heart stopped when she blurted, “Err, I don’t eat Century Eggs…..” and she continued, “but this is nice!” Elena later revealed to us that she dislikes it because of the pungent taste, but she was surprised that she couldn’t taste any of that in this dish. I was happy that she had emptied the entire glass. But it was another lesson learnt.
I’ve used the Japanese Goma sauce for this dish. I guess that helps to disguise the overwhelming taste of the Century Eggs. Till today, I still don't have the slightest idea what ingredients restaurants are using but I’m quite satisfied with my "concoction", which is the nearest I can get in terms of taste and response.
For the toppings, I’m using #Katsuobushi or #Bonito; typically found in bags of small pink-brown shavings. Bonito are actually dried smoked Tuna used in Japanese cooking. On some occasions, I top them up with #Caviar instead. So, Tofu or Century Egg lovers, this is for you!
1 box of Organic Tofu
2 Century eggs
3 tbsp Japanese Goma sauce
2 tsp Olive oil
1 tsp Sesame oil
1 tsp Water
2 sprigs of Spring Onion (chopped)
Bonito flakes for topping
- Remove shells from eggs. Rinse thoroughly. Separate yolk and “white”.
- Dice the “whites” and mash the yolk.
- Mix yolk with olive oil, sesame oil, water and goma into a paste. It won’t look very appetizing but trust me, it’s delicious!
- Divide tofu into 6 equal parts and slot them into cocktail glasses or place them onto serving plates. Add paste and sprinkle spring onions.
- Top with “whites”, then bonito flakes. Refrigerate and serve your scrumptious X'mas Tofu chilled.