Tofu with Egg and Tomato

Method3 steps · about 20 min

1. 1

   Step 1: Heat oil (1 tablespoon) in a skillet over medium-high heat. Saute onion (1/2) until translucent, about 2-3 minutes. Add the zucchini (1/2) and tomato; cook until soft. Season with salt.

   Uses 1 tablespoon oil · 1/2 onion minced · 1/2 zucchini (finely chopped) · 1 plum tomato (chopped) · salt to season the sauteed vegetables

2. 2

   Step 2: Add the tofu and chicken stock (1/2-1 cup). Use larger amount of stock if you want the dish to be slightly soupy. Let it boil for 1 minute.

   Uses 1 package (1 lb) soft tofu (drained and smashed) · 1/2-1 cup chicken stock · softened onion, zucchini and tomato

3. 3

   Step 3: Drizzle the beaten egg (3) over tofu mixture and let it cook until the eggs are set, Sprinkle with green onion (1) and toasted sesame seeds (1 tablespoon). Season with salt and pepper (to taste) if needed. Serve warm with rice.

   Uses 3 eggs (beaten) · 1 green onion (chopped) · 1 tablespoon toasted sesame seeds · salt and pepper ( to taste) · cooked rice, for serving · tofu and vegetables briefly boiled in stock