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
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 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.
Step 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.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
