Egg and Tofu Pickle

Cut the tofu and eggs into bite-sized pieces.

Boil the eggs in boiling water for 10 minutes until fully cooked.

Place the tofu on a paper towel to remove excess moisture.

Add soy sauce, water, low-sugar soy sauce, vinegar, chili peppers, and garlic to a pot and bring to a boil to make the seasoning sauce.

Let the sauce cool after boiling.

Neatly arrange the tofu, eggs, and chili peppers in a clean container.

Pour the cooled pickling sauce over the ingredients.

Refrigerate and marinate for at least 2 hours before eating.