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Tofu and Egg Pudding

Print Recipe
This savory Korean tofu and egg pudding is made with silken tofu in a microwave. It is not only a protein packed dish but also delicious.
Course Side Dish
Cuisine Korean
Diet Gluten Free, Low Calorie, Low Lactose
Keyword chicken stock, egg, microwave tofu, silken tofu, soft tofu, tofu, tofu egg pudding
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Author Holly Ford

Equipment

  • microwave

Ingredients

  • 9 oz silken tofu
  • 4 eggs
  • 1 cup chicken stock
  • 1 tsp Korean salted shrimp or 1/4 teaspoon salt
  • 2 green onions finely chopped
  • 2 tsp toasted sesame seeds

Instructions

  • Place silken tofu in a mesh strainer over a mixing bowl and mash the tofu with the back of a spoon. You will have smoothly mashed tofu in a bowl.
  • In another small bowl, beat eggs. Sieve the beaten eggs through the strainer as well.
  • Add chicken stock to tofu and egg mixture and mix well. If using salted shrimps, finely mince them and add in to the mixture or use salt. Add green onions and sesame seeds to the mixture and combine everything.
  • Divide the mixture into 2-4 microwave-safe serving bowls and cover with plates (microwave-safe) on top.
  • Heat the mixture on a high power setting in a microwave; 6-8 minutes for 2 bowls or 3-5 minutes for 4 bowls.
  • When done, the pudding will be very hot so be very cautious. Serve hot.

Notes

To cook the entire recipe in one bowl: You can cook this in a single large bowl for 10-12 minutes in a microwave.