Spicy Tofu and Egg in a Skillet
This Korean spicy tofu and egg dish in a skillet is a quick and easy to whip up, but is satisfying enough to justify making it for dinner. Gluten-free and vegetarian adaptable!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 pkg (1 lb) firm tofu (drained)
- 1-2 tbsp oil
- 1/2 tsp salt
- 1/2 medium onion (chopped)
- 1 cup anchovy sea kelp stock or water (see note below)
- 2 tbsp Korean chili flakes (gochugaru)
- 2 tbsp sou sauce
- 2 tbsp Korean soup soy sauce (gukganjang)
- 2 clove garlic (minced)
- 1/2 tsp sugar
- a few dashes black pepper
- 1 tsp sesame oil
- 1-2 green onion (chopped)
- 3-4 eggs
Instructions
- 1
Drain the tofu from the package and slice into 3/8-inch thickness. Sprinkle salt all over the tofu and let them sit for 5 minutes.
- 2
Heat 1 tablespoon of oil in a large skillet over medium heat. Press tofu slices with a piece of paper tower 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.
- 3
Meanwhile, combine all the rest of the ingredients except the green onion and eggs 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.
- 4
Uncover, add crack the eggs on top. Cover loosely and continue to simmer until the egg whites are mostly cooked but the yolks are still runny.
- 5
Taste the sauce and season with salt and pepper according to your taste. Sprinkle with green onion and serve hot with rice.