Taiwanese Tea Eggs (without eggshells)

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the firm tofu to remove excess water. Cut into equal-sized cubes.
2. 2In a large pot, combine water, soy sauce, tea bags, star anise, cinnamon stick, dried shiitake mushrooms, sugar, and ginger.
3. 3Bring the mixture to a boil, then reduce heat and simmer for 30 minutes to develop the flavors.
4. 4Add the tofu cubes to the simmering broth. Continue to simmer for another 30 minutes, stirring occasionally to ensure even flavoring and coloring.
5. 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.
6. 6Serve the tea-flavored tofu warm or cold as a snack.

Substitutions

Related Guides