Servings
Font
Back
5.0 from 3 votes

Tofu with Egg and Tomato

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Course: Main Course , Breakfast
Cuisine: Korean

Ingredients

  • 1 package (1 lb) soft tofu drained and smashed
  • 1 tablespoon oil
  • 1/2 onion minced
  • 1/2 zucchini finely chopped
  • 1 plum tomato chopped
  • 3 eggs beaten
  • 1/2-1 cup chicken stock
  • 1 green onion chopped
  • 1 tablespoon toasted sesame seeds
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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