Recipe by Austin Huang
Try this winter-perfect platter that is great for sharing or for enjoying all on your own. Filled with different textures, including bean curd, eggs, and seaweed, plus different flavors from hot chilis, cilantro, and ginger, this combo plate is sure to make a splash! To veganize this recipe, you may simply omit the eggs or replace each egg with 3 ounces of extra firm tofu).
5 c water, boiled
1 tbsp cooking oil
2 slices of fresh ginger
3 small red chili peppers, diced
100 ml vegetarian oyster sauce
50 ml soy sauce
⅓ tsp rock sugar
1.5 lb dried bean curd, cut into ¾” cubes
2 star anise pods
1-2 slices of licorice root
⅓ tsp cinnamon
1 c dried seaweed, prepared/hydrated according to package directions
6-8 eggs (or 24-32 oz extra firm tofu, cubed)
1-2 tbsp cilantro
recommended tools: kitchen scale (to measure ingredients), mesh sieve or sifter
- In large bowl, add boiled water and tea leaves. Let brew for 2 minutes. Set aside.
- On a hot skillet, add 1 tbsp of your preferred cooking oil. Add ginger to lightly fry for 30 seconds. Add in chilis and fry for an additional 20 seconds. Stir in oyster and soy sauces and let simmer for 20 seconds. Toss in rock sugar and let simmer for 30 seconds. Stir in bean curd and let cook for 2½ minutes, mixing gently to coat.
- Next, strain tea leaves from tea and add star anise, licorice, and cinnamon to tea. Mix to incorporate and pour into pan with bean curd.
- Simmer on low for 45 minutes. Add prepared seaweed and cook for an additional 45 minutes.
- In the meantime, boil eggs to your desired preference in a small saucepan (we recommend hard boiled). If not using eggs, add tofu. Remove from water, let cool, and peel. Drain water from saucepan, if remaining.
- When bean curd and seaweed are done cooking, remove from pan, reserving liquid. Set aside.
- Fill small saucepan with reserved liquid. Bring to low boil and place peeled eggs inside. Let simmer for 30 minutes and remove from heat.
- Taking eggs from liquid, cut each egg into quarters. If tofu, simply remove from liquid.
- On platter, plate bean curd, seaweed, and cut eggs/tofu into thirds. Garnish with cilantro and enjoy!
A Message From the Chef
I have been learning how to cook and enjoying exploring different recipes for the past three years. I find cooking not only an essential skill, but also interesting and enjoyable. I am very thankful for the opportunity to participate in this Very Veggie Movement project as it not only allowed me to get creative with using tea as an ingredient in a dish, but I also gained experience in making cooking videos. Feel free to try my recipe anytime, and I hope you enjoy it!
– Austin Huang, Student at Amador Valley High School in Pleasanton, CA