Tofu with Egg and Tomato
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 people
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Course
Main Course, Breakfast
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Cuisine
Korean
Tofu with Egg and Tomato
Report
This quick and simple tofu dish is cooked with egg and tomato in chicken stock— A delicious comfort food ready in just 20 minutes. It's gluten-free and vegetarian adaptable!
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Ingredients
- 1 package (1 lb) tofu drained and smashed, soft
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/2 onion minced
- 1/2 zucchini finely chopped
- 1 plum tomato chopped
- 3 egg beaten
- 1/2-1 cup chicken stock
- 1 green onion chopped
- 1 tablespoon sesame seeds toasted
- salt to taste
- black pepper to taste
Instructions
- Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 2-3 minutes. Add the zucchini and tomato; cook until soft. Season with salt.
- Add the tofu and chicken stock. Use larger amount of stock if you want the dish to be slightly soupy. Let it boil for 1 minute.
- Drizzle the beaten egg over tofu mixture and let it cook until the eggs are set, Sprinkle with green onion and toasted sesame seeds. Season with salt and pepper if needed. Serve warm with rice.
Notes
- Vegetarian adaptable: Us vegetable stock instead of chicken stock
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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