Korean•comfort
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 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 1 package (1 lb) soft tofu (drained and smashed)
- 1 tbsp 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 tbsp toasted sesame seeds
- salt and pepper ( to taste)
Instructions
- 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.