Braised Tofu and Eggs with Soy Sauce

Braised tofu and eggs with soy sauce is a comforting Asian dish that combines the soft and smooth texture of tofu with the richness of eggs. Both vegetarians and meat-eaters will enjoy it.

This braised tofu is the meatless version of my Vietnamese caramelized pork belly and eggs recipe. Fried tofu and boiled eggs are gently braised together in a savory and aromatic soy sauce-based liquid. It is very quick and easy to make, and you can customize the seasonings and braising time to your likings.

Ingredient Notes

For this recipe, I like to use soft tofu that can be fried. Once fried, it still retains a soft and silky interior that works well in this dish. Please note that frying soft tofu is trickier than frying other types of firm tofu. Since soft tofu has a high water content, you can press it before frying to remove excess moisture and reduce splattering. Another good choice is medium-firm tofu.

I don’t recommend using extra-firm tofu as it lacks the tenderness needed for this braised tofu recipe. Silken tofu, being too delicate and soft, is also not suitable – save it for making tofu soups or steamed tofu.

The braising liquid requires both dark soy sauce and light soy sauce, which impart a mouthwatering salty and umami flavor as well as a caramel color to the dish. There’s no need to make the caramel sauce as in my braised pork belly recipe. I also add star anises and cinnamon sticks for more complex spice notes.

Make It A Meal

You can eat this braised tofu and eggs as a main dish with rice. If you want to put together a healthy meatless dinner, here are other dishes you can serve along with it:

• Asian carrot salad
• Chinese-style lettuce with garlic sauce
• Lotus root soup with goji berries

Braised Tofu and Eggs with Soy Sauce

Braised tofu and eggs with soy sauce is a comforting Asian vegetarian dish you can enjoy with rice for a healthy and filling meal. Fried tofu and boiled eggs are gently braised together in a savory and aromatic soy sauce-based liquid.

Author: Sophie

5 from 7 votes

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Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 2 people

Ingredients

 

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• 12-16 oz tofu (soft or medium-firm)
• cooking oil
• 4 large eggs
• a 1-inch piece of ginger, sliced
• 1 cup water
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 3/8 teaspoon salt
• 1 teaspoon rock sugar (of substitute with granulated sugar)
• 1 star anise
• half a cinnamon stick

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Instructions

 

• Wrap tofu with several layers of paper towel. Place a moderately heavy object on top to drain out excess water for about 5-10 minutes. Then slice tofu into 1.5 inch cubes.
• Heat a frying pan over medium heat to medium-high heat and add a generous amount of oil. Once the oil is hot, add tofu cubes and fry until all sides are golden. Transfer to a wired rack or a plate lined with paper towel to absorb excess oil.
• While frying the tofu, bring a pot of water to a boil. Add eggs and cook for 8 minutes. Transfer to a bowl of cold water and then peel.
• Place a pot over medium heat and add oil just enough to lightly coat the bottom. Then add ginger, stir and cook briefly until fragrant. Continue to add star anise and cinnamon stick, stir and cook for another 30 seconds until fragrant.
• Carefully add water (1 cup), both types of soy sauce, salt, and sugar to the pot. Bring it to a boil and add fried tofu cubes. Lower the heat to a gentle simmer. Cover the pot and cook for about 4-5 minutes.
• Add boiled eggs to the pot, and continue to simmer for another 5-6 minutes. Taste the sauce and adjust to your likings. Transfer to a serving plate and serve right away with rice.

Notes

This recipe can serve 2 people as a main dish or 3-4 people as a side dish.

I like to use soft tofu, but it is trickier to fry than other types of firm tofu as it has a higher water content, leading to more splattering when frying. Medium-firm tofu will also work. I don’t recommend using extra-firm tofu for this recipe.

You can adjust the braising time to control how much the tofu absorbs the sauce and how much the egg yolks are cooked.

 

Nutrition

Calories: 296kcal | Carbohydrates: 10g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 1131mg | Potassium: 148mg | Fiber: 2g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 0.1mg | Calcium: 271mg | Iron: 4mg

Course: Main Dish

Cuisine: Chinese, Vietnamese

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⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.