Cuisine
Time
2 hr mins
Servings
4 people people
1. For the sauce, put the cube of red fermented tofu and tablespoon of fermented tofu liquid into a small bowl or ramekin and crush it with the base of a teaspoon to form a paste. Mix this paste together with the dark soy sauce, Chinkiang black rice vinegar, sugar and sesame oil, and set the bowl aside for later. (Hint: If you cannot find fermented tofu, make a paste out of one of the hard-boiled egg yolks instead! The texture will thicken the sauce, much like the tofu does, giving the dish its silky finish.)
2. Next, hard-boil the eggs and then peel them. Once peeled, cut three small lines vertically into each egg while keeping them whole (this allows the sauce to soak through the eggs while they are braising).
3. Finely chop the garlic and set it aside.
