I'm slightly embarrassed to be calling this a recipe actually. To be more accurate, it's putting a few ingredients together but here goes the "recipe" for a popular cold dish in Taiwan.
2 century eggs, peeled and rough chopped and set aside
1-2 stalks spring onions, chopped finely
1 box of silken tofu (300 grams)
3 tablespoons premium oyster sauce
1 teaspoon sesame oil
First you prepare all the ingredients that needs to be chopped, peeled etc. I try to get the century eggs with a more molten yolk.
Then you prepare the sauce by mixing all the sauce ingredients together. Start with 2 teaspoons of water and add more if you prefer a more watery/less salty sauce.
Finally, you assemble.
First, remove tofu from the packaging, onto a serving dish. I like to slice the tofu into 4 so as to allow the dressing to seep through later.
Scoop the egg over the tops of the tofu and drizzle all the sauce over everything. You can chill the dish in the fridge and just before serving, sprinkle the chopped spring onions. Ta-dah!