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Spicy Tofu and Egg

Ingredients

  • 1 firm tofu
  • 2 tbsp oil
  • 1/2 tsp salt
  • 1 onion
  • 1 cup(s) stock
  • 2 tbsp gochugaru
  • 2 tbsp soy sauce
  • garlic
  • 1/2 tsp sugar
  • pepper

Instructions

Chop Ingredients

  1. Drain and dry tofu, slice into 10 pieces, sprinkle salt and let sit for 5 min
  2. Chop onion

 

Prepare Sauce

  1. Combine onion, 1 cup stock (I use korean soup stock), 2 tbsp gochugaru, 2 tbsp soy sauce, garlic, 1/2 tsp sugar, pepper, 1 tsp sesame oil in a bowl

 

Cook Ingredients

  1. Heat 1 tbsp oil, fry tofu 3-4 min each side until golden brown
  2. Add sauce to pan, cover, and simmer for 10 min until onions are soft
  3. Crack eggs on top. Cover loosely and cook until egg whites are cooked but yolk is still runny (around 5 minutes)
  4. Top with green onions, more sesame oil, and serve with rice

 

Anchovy Sea Kelp Stock (optional to use as stock)

  1. Pour 2 cups of water and add 6-7 dried anchovies and a piece of dried sea kelp
  2. Bring to boil, simmer for 5 min
  3. Strain out kelp and anchovies and use as stock in recipe