Tofu with Egg and Tomato, for the banchan spread

This short and unfussy tofu dish is cooked with egg and tomato in chicken stock— A savory comfort food ready in just 20 minutes. It’s gluten-free and vegetarian adaptable!

We 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 either.

Well, we will just call it tofu with egg and tomato. It surely is one of those direct-peasy comfort food that doesn’t require much time and effort.

Soft tofu is crumbled and simmered with tomato and zucchini (optional) in chicken stock, then beaten egg is added to finish up. The egg will provide extra heartiness in the dish. It is also gluten-free dish and a vegetarian adaptable recipe.

This tofu with egg and tomato dish tastes better than it sounds. And it only takes about 20 minutes from start to finish, so it makes a steady meal in hurry.

Serve this dish with rice as an unfussy meal, Korean breakfast or lunch. Or even as a short dinner. This recipe might go into a list of your favorite tofu recipes.

For another direct egg recipes, try Korean Egg Rice (Gyeran Bap). If you enjoy velvety soft eggs, Korean Steamed Eggs known as gyeran jjim.

How the dish comes together

Smash the soft tofu until crumbly. You can use fork or hand.

Heat oil in a skillet over medium-high heat. Saute onion until soft, about 2-3 minutes.

Add zucchini and tomato. Zucchini is optional but it makes the dish colorful.

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.

Vegetarian Adaptable Recipe Tip: Use vegetable stock instead of chicken stock.

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

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

How to serve this tofu with egg and tomato?

Serve with rice, of course.

FYI, the rice we used is mixture of plain rice, black rice and lentils cooked in a rice cooker. Or you can try with multigrain rice for a whole hearty meal.

If you want to be more adventurous, try with kimchi on the side. That’s our way of enjoying comfort food.

• Yield: 4 people
• Prep: 5 minutes
• Cook: 15 minutes
• Total: 20 minutes

Ingredients

• 1 package (1 lb) soft tofu, drained and smashed
• 1 tablespoon oil
• 1/2 onion minced
• 1/2 zucchini, finely chopped
• 1 plum tomato, chopped
• 3 eggs, beaten
• 1/2-1 cup chicken stock
• 1 green onion, chopped
• 1 tablespoon toasted sesame seeds
• salt and pepper, to taste

Method

1. Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 2-3 minutes. Add the zucchini and tomato; cook until soft. Season with salt.
2. Add the tofu and chicken stock. Use larger amount of stock if you want the dish to be slightly soupy. Let it boil for 1 minute.
3. Drizzle the beaten egg over tofu mixture and let it cook until the eggs are set, Sprinkle with green onion and toasted sesame seeds. Season with salt and pepper if needed. Serve warm with rice.

Notes

Vegetarian adaptable: Us vegetable stock instead of chicken stock