Tofu Pudding with Egg and Broth
A comforting, quick bowl of silky tofu, a poached egg, and tender bok choy in a savory broth. Ready in about 20 minutes, perfect for breakfast or a light meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 250
- Protein
- 20g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Cut the 1 block silken tofu into 4 equal pieces. Slice the 2 baby bok choy in half lengthwise. Thinly slice the 2 green onions, separating white and green parts.
Step 2
In a medium pot, bring 2 cups vegetable broth and 2 tbsp soy sauce to a gentle simmer over medium heat. Add the tofu pieces and bok choy, cover, and cook until bok choy is bright green and tender, about 5 minutes.
Step 3
Crack the 2 eggs into the simmering broth, spacing them apart. Cover and poach until whites are set but yolks are still soft, about 3-4 minutes.
Step 4
Ladle the broth, tofu, bok choy, and eggs into bowls. Sprinkle with the sliced green onions and serve hot.
Tools you’ll need
- Medium pot with lid
- Ladle
- 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.
