20 minute Korean Spicy Tofu & Egg (Gluten-free, Dairy-Free)
Author: Unconventional Cooks
Serves: 2
- ½ pack of firm tofu (9 oz)
- 4 eggs
- ½ medium onion, diced
- 4 cloves garlic, minced
- 1 tbsp Korean chili flakes (gochugaru)
- 1 cup dashi stock/anchovy stock (or chicken stock)
- 2 tbsp GF Soy Sauce
- ½ tsp sugar
- Green onions, finely chopped (garnish)
- Drain tofu and slice into squares (about 1" squares and ¼" thick)
- Heat a non-stick skillet over medium heat. Add the garlic and onions. Pan fry till fragrant (add some water if it sticks).
- Once the onions are slightly translucent, add in the gochugaru. Stirfry until fragrant (1-2 mins). Add some water if it starts to stick.
- Spread out the garlic/onion/gochuargu mixture in an even layer. Place the tofu in a single layer.
- Combine the stock, sugar soy sauce and pour over.
- Bring everything to boil and lower to simmer until the sauce is reduced to half. (10 mins)
- Crack the eggs over the tofu. Cover again and simmer for 2 minutes till the egg whites has set a little, but the yolk is still runny.
- Remove from heat and garnish with green onions. Serve immediately with a bowl of rice.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/02/22/15-minute-korean-spicy-tofu-egg-paleo-gluten-free-dairy-free/
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