20 minute Korean Spicy Tofu & Egg (Gluten-free, Dairy-Free)
Author: 
Serves: 2
 
Adapted from BeyondKimchee
Ingredients
  • 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)
Instructions
  1. Drain tofu and slice into squares (about 1" squares and ¼" thick)
  2. Heat a non-stick skillet over medium heat. Add the garlic and onions. Pan fry till fragrant (add some water if it sticks).
  3. Once the onions are slightly translucent, add in the gochugaru. Stirfry until fragrant (1-2 mins). Add some water if it starts to stick.
  4. Spread out the garlic/onion/gochuargu mixture in an even layer. Place the tofu in a single layer.
  5. Combine the stock, sugar soy sauce and pour over.
  6. Bring everything to boil and lower to simmer until the sauce is reduced to half. (10 mins)
  7. 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.
  8. 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/