Korean Braised Tofu and Egg
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
A few shallow cuts in each boiled egg let the soy sauce get past the slick white, which turns brown in the pot.
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The tofu and eggs keep for about five days in the fridge, and they are better after a day or two, once the seasoning has gone deeper.
Ingredients
Instructions
- 1
Boil 3 eggs for 10 minutes until fully hard-set.
Cool them in cold water, peel carefully, then make 2 to 3 shallow cuts on each egg so the soy sauce can stain and season the surface evenly.
- 2
Pat 300g firm tofu very dry with paper towels before cutting it into even 2cm slabs.
Keeping the pieces similar in size helps them brown at the same pace and prevents fragile corners from breaking during braising.
- 3
Heat a thin layer of oil in a wide pan over medium-high heat, then add the tofu without overlapping.
Fry for 2 to 3 minutes on the first side, turning only when the edges look firm and golden.
- 4
Brown the second side for about 2 minutes, keeping the tofu in a single layer.
In a small bowl, mix 3 tablespoons soy sauce, 1 tablespoon sugar, and 100ml water until no visible sugar grains remain.
- 5
Pour the braising liquid around the edge of the pan and nestle the eggs into open spaces.
Lower the heat to low and simmer for at least 15 minutes, spooning sauce over the tofu and eggs every 2 to 3 minutes.
- 6
Turn off the heat when the liquid has reduced to a shallow layer and the tofu and eggs look glossy brown.
Slice 1 red chili on the diagonal, scatter it over the top, and serve with the remaining sauce.
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