
Korean · Breakfast
Spicy Tofu and Egg in a Skillet
From the zcook collection
Pan-fried tofu simmered with onion in a spicy Korean soy sauce, then topped with eggs and green onion. Use anchovy-kelp stock or water, and serve hot with rice.
- Dairy-free
- Korean
- Breakfast
- Breakfast Main Course
- K-food
- skillet dinner
- skillet tofu
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4 serving
- Level
- Medium
- Energy
- 310 kcal
Method5 steps · about 30 min
Step 1: Drain the tofu from the package and slice into 3/8-inch thickness. Sprinkle salt (1/2 teaspoon) all over the tofu and let them sit for 5 minutes.
Step 2: Heat 1 tablespoon of oil in a large skillet over medium heat. Press tofu slices with a piece of paper towel 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.
Step 3: Meanwhile, combine the onion (1/2 medium), stock or water, chilli flakes, both soy sauces (2 tablespoon), garlic (2 cloves), sugar (1/2 teaspoon), black pepper and sesame oil (1 teaspoon) 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.
Step 4: Uncover and crack the eggs (3-4) on top. Cover loosely and continue simmering until the egg whites are set; leave the yolks runny if desired.
Step 5: Taste the sauce and season with salt and pepper according to your taste. Sprinkle with green onion (1-2) and serve hot with rice.
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