Step 1

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.

Step 2

Peel century eggs then rinse briefly under running water. Cut into wedges. Place on a serving plate.

Step 3

Slice silken tofu into chunks then add to the plate. Top it with the pepper and scallions.

Step 4

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.

Step 5

Pour the sauce over the egg, tofu and pepper. Serve as a salad for a multi-course meal with plain steamed rice.