Braised Tofu and Eggs Soy (Print Version)
# Ingredients:
→ Tofu and Eggs
01 -
340-450 g soft or medium-firm tofu
02 -
Cooking oil, as needed for frying
03 -
4 large eggs
04 -
1 piece ginger (2.5 cm), sliced
→ Sauce
05 -
240 ml water
06 -
1 tablespoon light soy sauce
07 -
1 teaspoon dark soy sauce
08 -
3/8 teaspoon salt
09 -
1 teaspoon rock sugar or granulated sugar
10 -
1 whole star anise
11 -
1 small cinnamon stick
# Instructions:
01 -
Wrap tofu in several layers of paper towel and place a moderately heavy object on top to expel excess moisture for 5-10 minutes. Slice drained tofu into approximately 4 cm cubes.
02 -
Heat a frying pan over medium-high heat and add enough oil to generously coat the base. Once oil is hot, fry the tofu cubes until all sides are evenly golden brown. Transfer onto a wire rack or plate lined with paper towel to drain excess oil.
03 -
While tofu is frying, bring a pot of water to the boil. Gently add eggs and cook for 8 minutes. Remove eggs to a bowl of cold water to cool, then peel.
04 -
Place a pot over medium heat and add just enough oil to lightly coat the bottom. Sauté the sliced ginger until fragrant. Add star anise and cinnamon stick, stir and cook for an additional 30 seconds.
05 -
Carefully pour in water, light soy sauce, dark soy sauce, salt, and sugar. Bring to a boil, then add fried tofu cubes. Lower the heat to a gentle simmer, cover, and cook for 4-5 minutes.
06 -
Add peeled boiled eggs to the pot and continue to simmer gently for 5-6 minutes. Taste the sauce and adjust seasoning as needed. Transfer tofu and eggs to a serving plate and serve immediately with steamed rice.
# Notes:
01 -
Pressing tofu prior to frying removes extra water, resulting in a firmer texture and golden crust.
02 -
Rock sugar provides subtle sweetness and shine in the sauce; substitute with granulated sugar if unavailable.