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Finely chop the scallion, and grate the ginger and garlic.
Peel the century eggs and wet your knife to prevent sticking. Quarter the eggs into wedges.
Carefully remove the tofu from its package and drain. Slice it into 1 cm thick pieces and arrange on a serving plate. Place the century egg wedges around the tofu slices.
In a small bowl, combine soy sauce, black vinegar, sugar, sesame oil, and chili flakes. Drizzle the mixture over the tofu and eggs.
Scatter the scallion, ginger, garlic, and chili peppers on top.
Heat the vegetable oil in a small pot until it's almost smoking. Carefully pour the hot oil over the aromatics to release their flavors.
Garnish with cilantro, pork floss, or pickled mustard stems, if desired. Serve with steamed rice or congee.