This quick and comforting tofu dish combines soft tofu, tomato and egg cooked in chicken stock for a flavorful meal ready in about 20 minutes. It’s naturally gluten-free and easily adapted for vegetarians.
What is this dish exactly? It sits somewhere between a light stew and a savory custard, but the simplest name is tofu with egg and tomato. It’s an easy, no-fuss comfort food that requires minimal prep and delivers satisfying flavor.
Soft tofu is gently crumbled and simmered with tomato and optional zucchini in chicken stock. Beaten egg is stirred in at the end, giving the dish extra body and a silky texture. Swap in vegetable stock to make the recipe vegetarian.
This dish tastes better than it sounds and comes together in about 20 minutes, making it a great option for busy mornings, quick lunches or an easy weeknight dinner.
Serve it over steamed rice for a simple, balanced meal. It pairs well with multigrain rice or a bowl of mixed rice and lentils. A side of kimchi adds a bright, tangy contrast if you enjoy Korean-style accompaniments.
For other quick egg dishes, try Korean Egg Rice (Gyeran Bap) or Korean Steamed Eggs (Gyeran Jjim) for velvety-soft eggs.
How to make Tofu with Egg and Tomato
Start by draining the soft tofu and breaking it into crumb-sized pieces with a fork or your hands.
Heat a tablespoon of oil in a skillet over medium-high heat. Sauté the minced onion until soft and translucent, about 2–3 minutes.
Add finely chopped zucchini (optional) and chopped tomato. Cook until the vegetables soften and release their juices; season lightly with salt.
Gently stir in the crumbled tofu, then pour in 1/2 to 1 cup of chicken stock depending on how brothy you prefer the dish. Bring to a simmer and cook until everything is heated through and tender, about 1–2 minutes.
Vegetarian adaptable tip: Substitute vegetable stock for chicken stock.
Slowly drizzle the beaten eggs over the tofu mixture and stir gently until the eggs are set but still tender. Avoid overcooking to keep the texture soft.
Finish with chopped green onion and a sprinkle of toasted sesame seeds. Adjust salt and pepper to taste, then serve warm.
How to serve this tofu with egg and tomato?
Serve over steamed rice for a comforting, simple meal. The rice shown here is a mix of plain rice, black rice and lentils, but plain or multigrain rice works equally well.
If you like bold flavors, serve with kimchi or another pickled side to balance the dish’s gentle savory notes.
Tofu with Egg and Tomato
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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
Instructions
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Heat oil in a skillet over medium-high heat. Sauté onion until translucent, about 2–3 minutes. Add zucchini and tomato and cook until soft. Season with salt.
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Add the crumbled tofu and chicken stock. Use more stock if you prefer a slightly soupy texture. Bring to a boil and simmer for about 1 minute.
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Drizzle the beaten eggs over the tofu mixture and stir gently until the eggs set. Sprinkle with green onion and toasted sesame seeds. Adjust salt and pepper if needed. Serve warm with rice.