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Spicy Tofu and Egg in a Skillet

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 serving
Course: Main Course , Breakfast
Cuisine: Korean

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.