21min 4 ppl
Five-Spice Braised Tofu and Egg on Rice
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 8 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 20g
Carbs 58g
Fats 15g
About this dish
Firm tofu and whole eggs simmered together in a dark five-spice broth until deeply seasoned, served over rice with sharp pickled mustard greens in place of khao ka moo's pork.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlic clovescrushed6 clove
- Coriander rootcrushed3
Dairy & Eggs
- Eggshard-boiled and peeled4
Plant Proteins
- Firm tofupressed dry and cut into large cubes500 g
Tins & Jars
- Vegetable stock700 ml
- Pickled mustard greensdrained and sliced150 g
Dried Goods
- Palm sugargrated30 g
- Jasmine ricerinsed400 g
Spices & Seasonings
- Star anisewhole2
- Cinnamon Stick1 stick
- Five-spice powder0.5 tsp
- White pepper0.5 tsp
Oils & Condiments
- Dark soy sauce50 ml
- Light soy sauce40 ml
- Vegetable Oil2 tbsp
Utensils
- Mortar and pestle
- Saucepan
- Slotted spoon
- Chopping board
- Sharp knife
- Ladle
Method
1
Crush the garlic and coriander root together into a coarse paste using a mortar and pestle.
Approx. 6 minutes
2
Heat 1 tablespoon of the vegetable oil in a saucepan over medium heat and fry the garlic-coriander paste for 1 minute until fragrant.
Approx. 3 minutes
3
Add the star anise, cinnamon stick, five-spice powder, dark soy sauce, light soy sauce, palm sugar and vegetable stock, and bring to a simmer.
Approx. 5 minutes
4
Add the tofu cubes and hard-boiled eggs, and simmer gently, uncovered, for 20 minutes so they absorb the broth's colour and flavour.
Approx. 5 minutes
5
Meanwhile, rinse the rice, cover with water at a 1:1.5 ratio in a separate saucepan, bring to the boil, then cover and cook over the lowest heat for 15 minutes until tender.
Approx. 5 minutes
6
Lift the tofu and eggs out with a slotted spoon; halve the eggs lengthways.
Approx. 6 minutes
7
Simmer the braising liquid uncovered for 3 minutes to reduce slightly, then stir in the white pepper.
Approx. 3 minutes
8
Spoon the rice into bowls, top with the tofu, egg halves and pickled mustard greens, and ladle the reduced broth over the top.
Approx. 5 minutes
