Spicy Tofu and Eggs Soup Recipe

Spicy Tofu and Eggs Soup Recipe

Serves 4
    1 package (1 lb) firm tofu
    2 tablespoon canola or grape seeds oil
    ½ teaspoon salt
    ½ medium onion, chopped
    1 cup water
    2 tablespoons Korean chili flakes
    2 tablespoons sou sauce
    2 tablespoon Korean soy sauce for soup
    2 cloves garlic, minced
    ½ teaspoon sugar
    black pepper
   1 teaspoon sesame oil
   1-2 green onion chopped
   3-4 eggs

1.  Drain the tofu from the package and slice into ⅜-inch thickness. Sprinkle salt all over the tofu and let them sit for 5 minutes. Heat 1-2 tablespoon of oil in a large skillet over medium heat. Press tofu with a piece of paper tower to remove excess moisture and add the tofu to the skillet. Fry for 3-4 minutes until golden brown. Flip to the other side and fry another 3-4 minutes. You might need to do this in 2-3 batches. Keep the tofu in the skillet.

2. Combine all the rest of the ingredients except the green onion and eggs in a bowl and mix well. Pour the sauce over tofu. Bring the mixture to gentle boil, cover loosely with a lid of foil and let it simmer for 10 minutes. When the tofu is very soft and the sauce is simmered, crack the eggs on top, cover again and simmer for 2 minutes or until the egg white is no longer translucent but the yolk is still loose.

3.  Taste and season with salt and pepper if needed. Sprinkle with green onion and serve hot with rice.

Serve and enjoy this delicious Authentic Korean Food Recipe – Spicy Tofu and Eggs Soup

No comments:

Post a Comment