There is something incredibly satisfying about the contrast between cool, silky tofu and rich, creamy century egg. Our Beancurd & Century Egg Salad (known as Pidan Doufu) is a classic "cold dish" that highlights the delicate side of Sichuan-inspired cuisine.
By using soft bean curd as a canvas for our bold Redbloom Chili Crisp, this recipe transforms humble ingredients into a high-protein, umami-packed masterpiece. It’s light enough for a summer side dish but flavorful enough to steal the show.
Quick Overview
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Cooking Time: 10 minutes
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Calories: Approximately 210 per serving
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Servings: 2
Ingredients
The Base:
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1 block (approx. 14 oz) Soft or Silken Bean Curd, drained
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2 Century Eggs, peeled and diced
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1/4 cup Roasted Peanuts, crushed
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2 Green Onions, thinly sliced
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1/2 cup Fresh Cilantro, chopped
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1-2 Thai Chilies, finely minced (optional, for extra heat)
The Redbloom Sauce:
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2 tbsp Redbloom Chili Crisp
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1 tbsp Rice Wine (Shaoxing or Mirin for a subtle sweetness)
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1 tsp Sesame Oil
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1/2 tsp Sugar
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1/4 tsp Salt (adjust to taste)
Kitchen Tools Needed
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Serving platter
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Small mixing bowl
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Sharp knife
Method
Step 1: Prepare the Bean Curd
Gently remove the bean curd from its packaging and drain any excess liquid. You can serve the block whole for a beautiful presentation or cut it into small 1-inch cubes. Place the bean curd on your serving platter.
Step 2: Prep the Century Eggs
Peel and rinse your century eggs. Dice them into small pieces. Because the yolks are creamy, dicing them allows the umami flavor to spread evenly throughout every bite of the salad.
Step 3: Mix the Dressing
In a small bowl, whisk together the Redbloom Chili Crisp, rice wine, sesame oil, sugar, and salt. The rice wine adds a unique aromatic depth that balances the richness of the egg.
Step 4: Layer the Flavors
Scatter the diced century eggs directly over the top of the bean curd. Follow with the minced Thai chilies and sliced green onions.
Step 5: Sauce it Up
Drizzle the Redbloom dressing evenly over the salad. Let it sit for 2–3 minutes so the sauce can seep into the crevices of the bean curd.
Step 6: The Final Garnish
Just before serving, top with a generous handful of cilantro and the crushed roasted peanuts. Serve chilled for the best experience!
Conclusion
This Beancurd and Century Egg Salad is a masterclass in texture. It’s a cooling, nutritious dish that perfectly showcases the complexity of preserved eggs and the spicy kick of Redbloom. Whether you’re a long-time fan of pidan or trying it for the first time, this savory, silky salad is the perfect way to enjoy it.
