Description
A comforting, protein-packed skillet of silky tofu and softly set eggs, topped with savory, garlicky ground chicken and a hint of spice.
Ingredients
Units
Scale
- 16 oz silken tofu, sliced into 1/2 inch thin squares (silken preferred, but any type works)
- 3 - 4 eggs, beaten
- 3 cloves garlic, minced
- 1/2 lb ground chicken
- 2 tbsp soy sauce
- 1/2 tbsp sugar
- 1/2 tbsp gochugaru
- 1/2 tbsp cornstarch slurry (1/2 tbsp cornstarch + 1/4 water)
- Optional Toppings: Chili crisp, green onions, chopped
Instructions
- In a skillet over medium heat, sauté the garlic until fragrant. Add the ground chicken and cook until fully browned.
- Stir in soy sauce, sugar, and gochugaru. Add the cornstarch slurry and cook until the sauce thickens slightly. Remove from heat and set aside.
- In a separate pan, place the tofu in the center in a line. Pour the beaten eggs gently around the tofu.
- Cover with a lid and cook for 2 – 3 minutes, or until the eggs are just set but slightly runny.
- Top the tofu and eggs with the prepared ground chicken mixture. Garnish with chili crisp and chopped green onions. Serve immediately and enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2