Taiwanese Tea Eggs (without eggshells)
Traditional Taiwanese tea eggs prepared without cracking the shells, simulating the marbled effect by adding the spices directly to the broth. Egg-free for allergy safety.
Ingredients
- 1 block Firm Tofu
- 6 cups Water
- 0.5 cup Soy Sauce
- 3 bags Black Tea Bags
- 3 pieces Star Anise
- 1 piece Cinnamon Stick
- 4 pieces Dried Shiitake Mushrooms
- 2 tbsp Sugar
- 2 slices Ginger
Instructions
- 1Press the firm tofu to remove excess water. Cut into equal-sized cubes.
- 2In a large pot, combine water, soy sauce, tea bags, star anise, cinnamon stick, dried shiitake mushrooms, sugar, and ginger.
- 3Bring the mixture to a boil, then reduce heat and simmer for 30 minutes to develop the flavors.
- 4Add the tofu cubes to the simmering broth. Continue to simmer for another 30 minutes, stirring occasionally to ensure even flavoring and coloring.
- 5Remove the pot from heat and let the tofu soak in the broth for at least 2 hours, or overnight in the refrigerator, for maximum flavor absorption.
- 6Serve the tea-flavored tofu warm or cold as a snack.
Substitutions
Firm Tofu →
Replaces eggs, providing a similar protein-rich snack that absorbs the tea flavor well.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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