Spicy Tofu and Egg in a Skillet
This spicy Korean tofu stew is cooked in a skillet and topped with eggs. It’s quick and easy to whip up for breakfast, but it’s also satisfying enough to justify making it for dinner. It’s gluten-free and vegetarian adaptable! (for lacto-ovo-vegetarians)
I don’t watch TV that often, but I often overhear conversations about particular foods seen on TV. As a foodie, I always have to find out what it is and if I would like it.
This recipe, Korean style spicy tofu and eggs, 매운 두부달걀찜 (maewoon dubu dalgyal jjim), was one recipe that I heard was really good. It is simply braised tofu and eggs with spicy sauce cooked in a skillet.
I made braised tofu with radish a couple of years ago and it is one of my favorite ways of enjoying tofu. This would be another version with a similar flavor but with eggs.
It is simple and wonderful to eat as with rice, for either breakfast or dinner. Quick and simple, this would be perfect for a weeknight meat-free Korean food theme, if you can handle the spiciness.
It’s a great gluten-free dish (if using gluten-free soy sauce) and also vegetarian adaptable recipe (for lacto-ovo-vegetarians), so everyone would be happy to enjoy this delicious meal.
Ingredients you’ll need
- firm tofu
- anchovy sea kelp stock (or water)- stock will add the umami flavor (highly recommended)
- Korean chili flakes (gochugaru)
- soy sauce
- Korean soup soy sauce (gukganjang)
- garlic cloves
- sugar – a tiny bit
- black pepper
- sesame oil
- green onion chopped
How to make Spicy Tofu and Egg in a Skillet
Step 1: Prepare Tofu
Slice the tofu into about 3/8 inch thickness.
Sprinkle with some salt on top, and set aside for a few minutes.
Step 2: Anchovy sea kelp stock or water
Meanwhile, you will need to make a quick anchovy sea kelp stock by simmering the two together with water for 5 minutes. Reserve the stock and discard your sea friends.
You can use plain water instead, but the stock will give more deep umami flavor to the dish.
Vegetarian adaptable recipe: Omit the anchovy and use the sea kelp only. If not using stock, use plain water instead.
Step 3: Seasoning sauce
Combine onion, garlic, soy sauce, Korean soup soy sauce, Korean chili flakes, sugar, pepper, and sesame seeds in a bowl.
Add the anchovy stock and mix well.
Step 4: Pan-fry tofu
Press the tofu slices firmly with a piece of paper towel to remove the extra moisture.
Heat oil in a large skillet over medium heat. Add the tofu slices and pan fry until golden brown, about 3 minutes on each side. Add more oil if needed. You might need to do this in two batches depending on the size of your skillet.
Step 5: Add sauce and boil
Put all the fried tofu back in the skillet and pour the sauce over them. Let the whole thing boil.
Cover and simmer over low heat for 10 minutes.
Looking good~! Taste the sauce to see if you need any additional seasoning.
Step 6: Add eggs and simmer
Crack 3-4, or how ever many eggs you desire, on top, and continue to cook. You might want to cover the skillet again to cook the egg white part but leave the yolk still runny.
Here is the finished look. Sprinkle on some green onion to finish it off!
Serve with rice! Crack the yolk and mix with all the great flavor that got soaked into tofu. You will love the flavor!
Enjoy every little drop of the sauce. So great to drizzle over the rice and you can easily empty out one bowl of rice within seconds. You don’t need a fancy serving dish. Just place the skillet on the table the way it is and share. This is where the human bonding begins, the Korean way…!
Leftover and Reheating Tips
Store leftover in a refrigerator for up to 1 week. To reheat, simply microwave it until hot. The eggs (if there’s any left) will be cooked completely in the microwave, though.
Spicy Tofu and Egg in a Skillet
- 1 pkg (1 lb) firm tofu, drained
- 1-2 tablespoon oil
- 1/2 teaspoon salt
- 1/2 medium onion, chopped
- 1 cup anchovy sea kelp stock or water, see note below
- 2 tablespoon Korean chili flakes (gochugaru)
- 2 tablespoon sou sauce
- 2 tablespoon Korean soup soy sauce (gukganjang)
- 2 cloves garlic, minced
- 1/2 teaspoon sugar
- a few dashes black pepper
- 1 teaspoon sesame oil
- 1-2 green onion , chopped
- 3-4 eggs
- 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.
- 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.
- 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.
- 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.
- Taste the sauce and season with salt and pepper according to your taste. Sprinkle with green onion and serve hot with rice.