Teochew Braised Tofu and Eggs

Why this dish works

This recipe gives a home-friendly route into Teochew braising without requiring a whole goose. Tofu and eggs absorb the braising liquid and make the technique easy to understand.

Recipe at a glance

Ingredients

• 1 block firm tofu, cut into thick pieces
• 4 hard-boiled eggs, peeled
• 2 cups water or stock
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 3 slices ginger
• 2 scallions
• 1 star anise
• 1 small cinnamon stick
• Optional: dried tangerine peel or a small piece of galangal

Method

1. Pan-fry tofu lightly if you want firmer texture, or leave plain for a softer version.
2. Combine water or stock, soy sauces, Shaoxing wine, sugar, ginger, scallions, star anise, and cinnamon.
3. Bring to a simmer and add tofu and eggs.
4. Simmer gently for 25–30 minutes.
5. Turn tofu and eggs occasionally so they color evenly.
6. Rest in the liquid for deeper flavor if time allows.
7. Serve with rice or congee.

Menu-literacy notes

• Lo sui-style braising: soy, spice, and aromatic liquid define the flavor.
• Teochew connection: braised goose is the famous form, but tofu and eggs teach the same braising logic.
• Color: dark soy sauce contributes color more than salt.
• Serving role: these items work with rice or congee.

Variations and substitutions

• Add chicken wings, duck legs, or pork belly if desired.
• Reuse the braising liquid once or twice after boiling and storing safely.
• Add tofu puffs for a spongier texture.
• Serve cold or room temperature as a side dish.

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