Spicy Tofu and Egg in a Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
This recipe features firm tofu sliced and salted lightly, then pan-fried until golden brown on both sides to develop a flavorful crust. The sauce consists of anchovy sea kelp stock or plain water enhanced with gochugaru chili flakes, soy sauce, gukganjang (Korean soup soy sauce), minced garlic, sugar, sesame oil, and seasonings. This combination creates a savory, umami-rich base with balanced heat from chili flakes.
After adding the sauce to the tofu and bringing it to a boil, the dish is covered and simmered until onions soften and the tofu absorbs the sauce flavors. Eggs are then cracked on top and gently cooked until whites are mostly set but yolks remain runny, adding richness and a creamy texture contrast.
This skillet preparation is suitable as a hearty main or side dish, served hot. The inclusion of anchovy kelp stock deepens the umami notes, typical in Korean cooking. Fresh green onions sprinkled at the end add brightness.
For the anchovy sea kelp stock, dried anchovies and konbu sea kelp are simmered briefly and then removed before use, providing a light but flavorful broth base without overpowering the dish.
Ingredients
- 1 pkg (1 lb) tofu drained, firm
- 1-2 tablespoon neutral cooking oil generic cooking oil
- 1/2 teaspoon salt
- 1/2 onion chopped, medium
- 1 cup anchovy sea kelp stock see note below, or water
- 2 tablespoon gochugaru Korean chili flakes
- 2 tablespoon soy sauce
- 2 tablespoon Korean soup soy sauce also known as 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 egg
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
- Prepare anchovy sea kelp stock by boiling dried anchovies and sea kelp, then removing solids before use for a light umami broth.
- Drain and press tofu slices to remove moisture before pan-frying to get a firmer texture and golden crust.
- Cook eggs on top until whites are mostly set but yolks remain runny for best texture contrast.
- Adjust seasoning with salt and pepper as needed after simmering.
User Reviews
Overall Rating
5
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