Bento Braised Tofu and Eggs

Steps

How to make it

Prep 8 min · Cook 18 min

1. Place eggs (2) in cold water; bring to a boil over high heat, then simmer on medium-low 8 minutes. Cool in water, peel. Cut tofu (1 block) into chunks; pan-fry in a little oil until golden on both sides (about 2 minutes per side).
2. In a small pot, combine water (300 ml), soy sauce (3 tbsp), rock sugar (1 tsp), and star anise (1); bring to a boil over high heat until sugar dissolves.
3. Add tofu and eggs; braise on low 12 minutes, gently pushing with a spatula so sauce coats evenly (do not flip vigorously).
4. Turn off heat and steep 10 minutes to absorb flavor; taste and add a little water if too salty.
5. Cool completely; halve eggs for the bento box. Pack sauce separately or drain lightly.

Tips & storage

Make it easier

• Add kelp or extra firm tofu for variety in the same braise.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Refrigerate up to 3 days; eat cold or reheat in the microwave.