Korean Tofu and Egg Bowl
A quick, satisfying bowl with crispy tofu, a fried egg, and fresh veggies over rice. Perfect for a fast weeknight dinner or hearty breakfast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- 14 oz firm tofu
- 2 large eggs
- 2 cups cooked rice
- 1 medium cucumber
- 1 medium carrot
- 2 tbsp soy sauce
Instructions
- 1
Press the 14 oz tofu with paper towels for 5 minutes, then cut into 1/2-inch cubes. Heat 1 tbsp oil in a skillet over medium-high heat.
- 2
Add tofu cubes in a single layer; cook until golden and crispy on all sides, about 8 minutes. Stir in 2 tbsp soy sauce and cook 1 minute more.
- 3
Meanwhile, slice the cucumber and carrot into thin matchsticks. In a separate pan, fry the 2 eggs sunny-side up until whites are set but yolks are runny, about 3 minutes.
- 4
Divide the 2 cups cooked rice between two bowls. Top with crispy tofu, cucumber, carrot, and a fried egg each. Sprinkle with sesame seeds and sliced green onions if you have them.
Tools you’ll need
- skillet
- paper towels
- knife
- cutting board
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