If you’re using silky tofu, this is your moment to channel every ounce of care you have. Unwrap and cut it into bite-sized pieces—think cubes or thick slices. Pat them dry gently with a paper towel. If you’re using egg tofu (which comes in tubes), just slice them into thick rounds. Tip: Place the tofu in the fridge for 10–15 minutes first—chilled tofu holds its shape a bit better when handled.

In one bowl: flour. In another: your beaten egg. In a third: bread crumbs. Carefully take each tofu piece and coat it in this order: flour → egg → bread crumbs. No need to press—just let the coating hug the tofu.

Heat your cooking oil to 170–180°C (340–355°F). Test the oil with a crumb—if it sizzles right away, you're ready. Now, slowly lower each tofu piece in. Don’t overcrowd the pan. Fry until golden and crispy (usually about 2–3 minutes), gently turning for even color. Then place them on kitchen paper to drain.

Peel and cut century eggs into small wedges or cubes.

Place your crispy tofu pieces on a plate. Sprinkle each one with a little pork floss, then crown it with a piece of century egg. Now it's ready to enjoy!

Century egg with deep-fried silky tofu is great as an appetizer, a fun finger food for gatherings, or even paired with a warm bowl of rice. And honestly? For me it’s a conversation starter. People will ask, “What is that?” Then they’ll try it. Then they’ll ask for more.