Spicy Tofu and Egg in a Skillet
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 serving
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Course
Main Course, Breakfast
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Cuisine
Korean
Spicy Tofu and Egg in a Skillet
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This Korean spicy tofu and egg dish in a skillet is a quick and easy to whip up, but is satisfying enough to justify making it for dinner. Gluten-free and vegetarian adaptable!
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Ingredients
- 1 pkg (1 lb) firm tofu drained
- 1-2 tablespoon oil
- 1/2 teaspoon salt
- 1/2 medium onion chopped
- 1 cup anchovy sea kelp stock or water see note below
- 2 tablespoon Korean chili flakes (gochugaru)
- 2 tablespoon sou sauce
- 2 tablespoon Korean soup soy sauce (gukganjang)
- 2 cloves garlic minced
- 1/2 teaspoon sugar
- a few dashes black pepper
- 1 teaspoon sesame oil
- 1-2 green onion chopped
- 3-4 eggs
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Instructions
- Drain the tofu from the package and slice into 3/8-inch thickness. Sprinkle salt all over the tofu and let them sit for 5 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Press tofu slices with a piece of paper tower to remove excess moisture and add them to the skillet. Pan-fry for 3-4 minutes until golden brown. Flip to the other side and fry another 3-4 minutes. Add the remaining oil if needed. You might need to do this in two batches. Keep the tofu in the skillet.
- Meanwhile, combine all the rest of the ingredients except the green onion and eggs in a medium mixing bowl. Pour the sauce over tofu in a skillet and bring it to boil. Cover the skillet with a lid and reduce the heat to low and simmer, about 10 minutes, or until onion is soft and tender.
- Uncover, add crack the eggs on top. Cover loosely and continue to simmer until the egg whites are mostly cooked but the yolks are still runny.
- Taste the sauce and season with salt and pepper according to your taste. Sprinkle with green onion and serve hot with rice.
Notes
- To make anchovy sea kelp stock: pour 2 cups of water in a sauce pan and add 6-7 large dried anchovies and a piece of dried sea kelp (konbu). Bring to boil first, then simmer over low heat for 5 minutes. Remove the sea kelp and let it rest for a few more minutes. Discard the anchovies before adding to the recipe.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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