If you made the Red Braised Pork Belly, you’ll have a lot of left over sauce/liquid. Growing up, my mom would often use this sauce to cook the hard bean curd and eggs. It’s so simple yet so good, and totally nostalgic for those of us who grew up in Chinese homes.

Red Cooked Bean Curd and Egg

Just soft boil some eggs, remove the shell and place in the liquid. Score the hard tofu on both sides and place in the liquid. Bring it all to a boil, reduce to a simmer, and cook for 30 minutes. The bean curd and the egg will be salty and that’s the way it’s supposed to be because it’s meant to be eaten with rice. You can put it on top of the rice and drizzle a little sauce or chop it up and toss it with rice. Yum, tastes like home.
posted by jessica at 10:56 AM Filed under Un-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.