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Tofu and eggs are cooked in a skillet with spicy sauce to serve with rice

Spicy Tofu and Egg in a Skillet

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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!
Course Breakfast, Main Course
Cuisine Korean
Keyword K-food, Korean tofu recipe, protein rich recipe, skillet dinner, skillet tofu, spicy tofu, tofu, tofu and egg, tofu breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serving
Author Holly Ford

Ingredients

Instructions

  • 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.

Notes

To make anchovy sea kelp stock: pour 2 cups of water in a sauce pan and add 6-7 large dried anchovies and a piece of dried sea kelp (konbu). Bring to boil first, then simmer over low heat for 5 minutes. Remove the sea kelp and let it rest for a few more minutes. Discard the anchovies before adding to the recipe.