Roast pepper in an empty pan/wok (Do not use non-stick cookware) over high heat. Flip from time to time until the skin wrinkles and charred spots appear (see note 4 for alternative methods). Scrape off the skin with a spoon. Slice the flesh of the pepper into thin strips.
Peel century eggs then rinse briefly under running water. Cut into wedges. Place on a serving plate.
Slice silken tofu into chunks then add to the plate. Top it with the pepper and scallions.
Put ginger, garlic, chili flakes, Sichuan pepper in a bowl. Heat up oil then pour it over the spices. Add light soy sauce and black rice vinegar. Mix well.
Pour the sauce over the egg, tofu and pepper. Serve as a salad for a multi-course meal with plain steamed rice.
1. I use sweet pointed red peppers for this recipe. You may choose other types if you wish.2. Silken tofu (Juan Dou Fu/绢豆腐) has a high water content thus it's very fragile. Handle gently.3. You may use shop-bought Sichuan pepper powder. However, if time permits, I recommend that you make freshly ground Sichuan pepper which tastes much better.4. You may also roast the pepper over a burner or in the oven.
Serving: 1serving | Calories: 191kcal
Century Eggs, the Myths and Recipe (Pi Dan, 皮蛋) by Red House Spice