Ruddy brown, smooth, and gleaming like polished river rocks, iron eggs don’t immediately stand out as a potential taste sensation. Hard cooked, then re-cooked, and re-cooked yet again, these Taiwanese specialties may have been created by accident, but they’ve clearly stuck around on purpose. Naturally, we have many options aside from eggs to apply this technique, which is how my Iron Tofu came about.

What Are Iron Eggs?

Iron eggs, or “tiědàn” (铁蛋), have a short but rich history dating back to Tamsui District in Taiwan. Legend says they were invented by a noodle stall owner in the 1970s, trying to keep their eggs hot and ready for customers who just weren’t buying. After hours of cooking, cooling, cooking, and cooling, what were originally basic red cooked eggs became dark, hard, and chewy. Today, they’re a beloved street food and a staple at night markets, especially given that this technique effectively preserves eggs without refrigeration.

What Do Iron Eggs Taste Like?

Despite the name, they’re not made of iron, nor are they particularly iron-rich. The metallic title comes from the repeated stewing process, where the eggs are simmered for hours in a dark, flavorful broth of soy sauce, spices, and black tea leaves. This imbues them with a deep brown color, a chewy texture that’s reminiscent of beef jerky, and a complex symphony of sweet, savory, and slightly spicy flavors.

Making Vegan Iron Eggs

Tofu, the Swiss army knife of plant protein, makes an incredibly convincing substitute for the conventionally mandated quail or chicken eggs in this instance. While they won’t have the distinctive divide between yolk and white, the cooking process effectively makes the two layers impossible to discern from one another in any case. Rather, super firm tofu already has half of the work done for you, without any pressing necessary, creating Iron Tofu in half the time it would take to make iron eggs.

Ironclad Good Eats

Iron tofu is ready to eat as a standalone snack, perfect for whenever you might otherwise reach for a protein bar or jerky. Otherwise, it’s an excellent addition tossed into salads, on top of rice bowls, or diced finely and mixed into soups, stews, or stir fries. Intensely flavorful, a little bit goes a long way in any dish. Personally, I’m perfectly content to munch on them out of hand, paired with a cold beer or sweet bubble tea for contrast, as the perfect afternoon pick-me-up or late-night nosh.

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Yield: Makes 8 - 16 Servings

Iron Tofu (Vegan Iron Eggs)

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Iron eggs are a snap to make vegan by simply using tofu as the high-protein base! Simmered in a highly aromatic, richly savory marinade until deeply flavored and super chewy, each small cube is a boldly umami, irresistible snack.

Ingredients

• 1 Pound Super Firm Tofu, Cut into 1-Inch Cubes
• 3 Cups Strong Brewed Black Tea
• 1/4 Cup Soy Sauce
• 1 Tablespoon Amber Agave Nectar or Brown Rice Syrup
• 1/2 Teaspoon Toasted Sesame Oil
• 2-Inch Cinnamon Stick
• 1 Teaspoon Crushed Red Pepper Flakes
• 1 Teaspoon Shiitake Mushroom Powder (Optional)
• 1/2 Teaspoon Sichuan Peppercorns
• 2 Whole Star Anise
• 2 Whole Cloves

Instructions

1. Combine all the ingredients in a medium saucepan and bring to a boil over medium-high heat. Cover the pan and reduce the heat to low. Simmer for 10 minutes.
   
2. Turn off the heat and using a slotted spoon transfer the tofu to a paper towel-lined plate, but don't toss out the marinade. Let the tofu air dry for 15 minutes.
   
3. Return the tofu to the saucepan and bring to a boil again. Cover, reduce the heat to low, and simmer for another 10 minutes. Again, turn off the heat and transfer the tofu to the plate to dry for 15 minutes. Repeat this process of simmering and drying 3 - 6 more times, until the tofu turns very dark brown and firm. Add a splash of water to the pan if the liquid gets too low.
   
4. Finally, air dry and refrigerate for at least 30 minutes before serving.

Notes

Stored in an airtight container in the fridge, iron tofu can keep for 7 - 10 days.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Twinings, Black Tea Variety Pack, 20 Tea Bags
• 
  Eden Foods, Organic, Shoyu Soy Sauce, 10 fl oz
• 
  La Tourangelle Toasted Sesame Oil

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 223mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.