Black pepper caramel tofu and eggs from Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea (page 217) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pickled mustard greens; Pickled bean sprout salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow onions for shallots; agave syrup, molasses, or honey for caramel sauce. Specifies book's "Caramel sauce" p.34.

  • Astrid5555 on February 07, 2025

    So good, but if you do not cook the caramel sauce or the tofu and eggs ahead, you are dirtying a lot of dishes and it takes quite a while to finish it. Nevertheless, this was a real family hit and we would gladly eat it again.

  • lholtzman on August 16, 2024

    This is a good and protein packed vegetarian recipe. I served over rice.

  • cbrowne on May 05, 2024

    Really tasty! I used the included substitution for the caramel sauce with molasses. Steamed eggs for about 7.5 min. Used Chaokoh coconut water which has 16 g sugar per cup, quite sweet for my tastes, if your tastes run more savoury get a less sweet coconut water or remove the honey/syrup from the caramel substitute. Took a little over an hour to cook.

  • jenburkholder on October 22, 2023

    Quite tasty. I would add a bit less liquid, as it ended up swimming even after reducing for quite a while. Needs the homemade caramel sauce (surprisingly easy!) Otherwise, would make again.

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