Braised Tofu with Eggs (Vietnamese Style)

Bench chemists Braised tofu with eggs is a comforting, everyday Vietnamese dish that’s simple, nourishing, and deeply flavorful.  Chicken, duck, or quail eggs all work beautifully.  If you’re not vegetarian, pork belly or chicken can be added for extra richness.  This dish is perfect for meal prep—braise a big batch, freeze portions, and you’ll always have a satisfying meal ready.  Serve it with vegetable soup, boiled greens, or a quick stir-fry for a balanced plate.

Ingredients:

16 oz. firm tofu

6 chicken eggs (or duck/quail eggs)

2 garlic cloves, minced

1 shallot, minced

Salt and pepper, to taste

Soy sauce (or fish sauce if not vegetarian)

Sugar

Mushroom seasoning powder

12 oz. fresh coconut water

Cooking oil (for frying tofu)

Chopped scallions (optional, for garnish)

Directions:

Preparing the ingredients:

Tofu: Rinse the tofu, cut into bite-sized pieces (about 2 × 2 inches), and fry in oil until golden on all sides.  Set aside.

Eggs: Boil the eggs for 5–7 minutes for slightly firm yolks (longer if you prefer fully set).  Peel and set aside.

Aromatics: Finely chop the garlic and shallot.

Step 1: Sauté tofu and eggs:

Heat a little oil in a pot or deep pan over medium heat.  Add the shallots and garlic, sautéing until fragrant.

Add the fried tofu and gently stir so it absorbs the aromatics. Then add the eggs and toss lightly to coat everything with flavor.

Step 2: Season and braise:

Season with soy sauce, a little sugar, pepper, and mushroom seasoning powder. (If you’re not vegetarian, fish sauce can replace soy sauce.)

Pour in the coconut water to create a lightly sweet, rich braising liquid.  Stir well and let everything simmer for 5–10 minutes so the tofu and eggs absorb the seasoning.

Add a little water if needed to ensure there’s enough liquid for braising. Cover and simmer on low heat for 15–20 minutes, allowing the flavors to deepen.

For a thicker sauce, uncover the pot near the end and let the liquid reduce until only a small amount of glossy sauce remains. Taste and adjust seasoning if needed.

Finish with chopped scallions for aroma.  The remaining coconut-rich sauce is perfect for dipping boiled or fresh vegetables.

This dish is simple, flexible, and ideal for meal prep—classic Vietnamese comfort food that tastes even better the next day.