- 14 oz firm tofu
- 2 tsp vegetable oil
- 1/3 cup fried shallots*
- 1/4 cup soy sauce
- 3 Tbsp dark brown sugar (I used palm sugar)
- 2 tsp Chinese five spice powder
- 1 Tbsp rice wine vinegar
- 1 tsp black pepper
- 1/2 cup water
- 4 hard boiled eggs, peeled
- 1 lb cooked egg noodles
- thinly sliced scallions, for garnish
- In a large nonstick pan over medium-high heat, crumble the tofu into bite-sized chunks. It’s okay if they get smaller as you cook and break some apart. With a spatula, stir the tofu and cook until it’s golden-brown on as much of it as possible.
- Add the oil, fried shallots, soy sauce, brown sugar, Chinese five spice, rice wine vinegar, and black pepper. Stir to combine, then add the water.
- Cook, stirring occasionally, until the water has reduced substantially — the mixture should be a thick sauce — about 10 minutes.
- Serve the sauce over noodles, with hard boiled eggs and sliced scallions.
*You can either slice shallots very thin and fry them in shallow oil, or buy fried shallots at an Asian grocery store.
The original recipe calls for 2 cups of water, and a much longer cooking time during which you actually add the hardboiled eggs to soak up some of the flavor. If you have the time and your pot allows it, go for it!