Australian Avocado Silken Tofu with Century Egg

Crispy shallots

• 100g eschalots, peeled
• Vegetable oil, as needed

Century egg

• 1 century egg, whole

Black vinegar dressing

• 20g chilli oil
• 60g water
• 180g light soy sauce
• 36g sesame oil
• 90g rice vinegar
• 6g garlic
• 55g vegetable oil
• 150g sugar syrup (1:1)
• 15g ginger
• 30g black vinegar

Garnish

• 1/2 bunch coriander leaves, picked
• 2 sprigs spring onion, finely sliced
• 2 Australian avocado
• 1 tube silken tofu

For the crispy shallots

1. Finely slice the eschalots.
2. Deep-fry at 150°C until golden brown.
3. Drain well.

For the century egg

1. Bring a saucepan of water to the boil.
2. Add the egg and simmer for 5 minutes.
3. Refresh under cold water, peel and cut into 1cm dice.

For the black vinegar dressing

1. Microplane the ginger and garlic.
2. Mix everything together to combine.

To assemble

1. Cut the Australian avocado in half, remove the seed and peel, keeping each half intact. Thinly slice the avocado and set aside.
2. Cut the silken tofu into 1cm thick slices and shingle on a plate.
3. Place the avocado on top, shingled in the opposite direction.
4. Place a thin row of diced century egg down the centre of the avocado.
5. Dress the whole dish with a generous amount of the black vinegar dressing.
6. Garnish with the crispy shallots, coriander leaves and spring onion, and serve.