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You are here: Home > Archives > Recipes > Korean Recipes > One Dish Meals > Tofu and Tomato Eggs

Tofu and Tomato Eggs

February 26, 2015 by Holly Ford 7 Comments

Tofu and Tomato Egss

I can’t tell what the identity of this dish is. It is like a soup but it is not. It can be a savory custard but doesn’t look like it.

WTH, I will just call it tofu and tomato eggs. It surely is one of those easy-peasy comfort foods that doesn’t require much time and effort. It tastes great served with rice as a simple meal. I enjoyed it when my heart was down and low. I hope you enjoy it, too.

 

tutorial-2

I smashed the soft tofu.

tutorial-3

Saute onion and garlic in a little oil until soft.

tutorial-4

I added zucchini and tomato. Zucchini is optional.

tutorial-5

Add the tofu and stir. Pour chicken stock, about 1/2 to 1 cup depending on how liquidy you desire. Bring this to boil and cook until everything is softened, about 2 minutes.

tutorial-6

Drizzle the beaten eggs all over and stir well. Continue to cook until the eggs are set.

tutorial-7

Sprinkle some chopped green onion and toasted sesame seeds. The dish is ready to serve.

Tofu and Tomato Egss

I served with rice. FYI, the rice on the photo is mixture of plain rice, black rice and lentils cooked in a rice cooker. Try with kimchi on the side, and enjoy your comfort food anywhere you desire.

BK-Lg signature

Tofu and Tomato Egss

Tofu and Tomato Eggs

Holly Ford
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 -3

Ingredients
  

  • 1 package soft tofu smashed
  • 1 tablespoon grape seed oil
  • 1/2 onion minced
  • 1/2 zucchini finely chopped
  • 1 plum tomato chopped
  • 3-4 eggs beaten
  • 1/2-1 cup chicken stock
  • 1 green onion chopped
  • some toasted sesame seeds
  • salt and pepper to taste

Instructions
 

  • Heat oil in a skillet and saute onion until translucent. Add the zucchini and tomato and cook until soft. Season with salt.
  • Add the tofu and the chicken stock. Use larger amount of stock if you want the dish to be looser. Let them boil over medium heat.
  • Drizzle the beaten egg over the tofu mixture and let it cook until the eggs are done, Sprinkle with green onion and toasted sesame seeds. Serve warm with rice.

 

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Filed Under: Archives, Korean Recipes, One Dish Meals, Recipes Tagged With: Egg, Tofu, Tomato

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Comments

  1. kitchenriffs says

    February 27, 2015 at 12:01 pm

    I wouldn’t know what to call this either. So I’d just go with delish. ๐Ÿ˜‰

    Reply
  2. Mary Frances says

    February 27, 2015 at 4:04 pm

    What an interesting dish. I’ve never had anything like it. It sure looks delicious!

    Reply
  3. Lynna says

    February 28, 2015 at 2:36 am

    It doesn`t matter what the name is, because this dish looks amazing!! It looks similar to this Chinese tomato and egg dish that I love!

    Reply
  4. atasteofmadess says

    March 5, 2015 at 10:33 am

    I am getting so hungry just looking at this!!

    Reply
    • Holly says

      March 5, 2015 at 7:22 pm

      Thanks! It makes me hungry, too! ๐Ÿ™‚

      Reply
  5. sylvieamesee says

    April 8, 2015 at 1:54 pm

    What a happy dish! Fabulous colors, fabulous flavors and I’ve served it with quinoa instead of rice because we love quinoa MUCH!

    Reply
    • Holly says

      April 8, 2015 at 3:08 pm

      Quinoa is great to serve with. that would be very healthy choice. Thanks for the great idea!

      Reply

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Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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