Taiwanese Tea Eggs (Dairy-Free, Egg-Free)

Ingredients

• 1 package Extra-firm tofu
• 6 cups Water
• 0.5 cup Soy sauce
• 4 bags Black tea bags
• 2 pieces Star anise
• 1 piece Cinnamon stick
• 3 slices Ginger
• 1 tablespoon Sugar

Instructions

1. 1Cut the 1 package of extra-firm tofu into 1-inch cubes.
2. 2In a large heavy-bottomed pot (e.g., 6-quart or larger), combine the 6 cups of water, 0.5 cup of soy sauce, 4 black tea bags, 2 pieces of star anise, 1 piece of cinnamon stick, 3 slices of ginger, and 1 tablespoon of sugar.
3. 3Place the pot over high heat and bring the liquid to a rolling boil, which should take about 5-7 minutes. Once the liquid is boiling vigorously (212°F / 100°C), reduce the heat to low, cover the pot with a lid, and let it simmer gently (maintaining a temperature between 185-205°F / 85-96°C) for 10 minutes to allow the flavors from the spices and tea to fully infuse into the liquid.
4. 4Carefully add the 1-inch cubes of tofu to the simmering liquid in the pot. Cover the pot again and continue to simmer the tofu over low heat (maintaining a temperature between 185-205°F / 85-96°C) for at least 2 hours, and up to 4 hours. Every 30-45 minutes, gently turn the tofu pieces with tongs to ensure they absorb the dark color and rich flavor evenly on all sides; the tofu will visibly darken and become more flavorful the longer it simmers.
5. 5Remove the pot from the heat. Keep the tofu submerged in the braising liquid and allow it to cool completely to room temperature. This cooling period is crucial for the tofu to continue absorbing the deep, savory flavors and achieve its characteristic 'tea egg' taste.
6. 6Once cooled, the Taiwanese tea tofu can be served warm or cold. It pairs well with plain rice or as a standalone snack.

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