Tofu and Eggs – 10 Minutes Only
Back with another 10-minute dinner, let’s make Tofu and Eggs. This is one of the most underrated high-protein combos. The silky tofu paired with rich, fluffy eggs is perfect on top of a bowl of hot rice. This easy and delicious meal is a mix of classic Chinese home cooking 雞蛋抱豆腐 with a Japanese rice bowl inspired sauce. It’s definitely been one of my go-to dinners this month. I promise when you try it, you will love it too! Quick, easy, and healthy, Tofu and Eggs is the perfect light meal for any weeknight dinner!
Ingredients For Silky Tofu and Eggs
- 1 pack silken tofu chopped into bite-size pieces
- 2 eggs extra large, beaten
- 2 tablespoon Soy Sauce
- 0.5 tablespoon Dashi Powder
- 1 tablespoon Sugar
- 2 tablespoon Water
- Green onion to garnish
Silken Tofu
I like to use silken tofu or soft tofu for this recipe. The texture pairs perfectly with runny eggs, and is able to soak up all the flavor from the sauce. Of course, you can use a firmer texture for your tofu. It will taste amazing regardless! Tofu is a nutrient-dense source of plant-based protein, calcium, iron, magnesium, and healthy unsaturated fats that support muscle and bone health.
Quick tip to save you from washing extra dishes, drain the tofu by cutting a small slit along the box, then slice the tofu on top of the pan; this way, you don’t need to worry about the tofu breaking when transferring the tofu.
Gyudon-Inspired Sauce
The sauce is SUPER easy for my Tofu and Eggs. Inspired by one of my favorite Japanese recipes, Gyudon, this sauce is packed with slightly sweet umami flavor. All you need is dashi powder, soy sauce, and sugar. You can adjust the amount of each ingredient depending on your liking, I like mine to be slightly more salty, since I will be pairing this dish with rice.
For those that are vegetarian, you can use vegetarian dashi powder, or you can use mushroom powder. I like to finish the dish with my homemade chili oil to give it an extra kick, but you can skip this step if you don’t like your food spicy.
Silky Eggs
Since my tofu and eggs are inspired by Gyudon and Katsudon, the runniness of the eggs will depend on your own liking. I like mine to be slightly runny as I love the texture on top of my rice. If you prefer your eggs to be more solid, you can increase the cooking time so it gets firmer.
How To Make Easy Tofu and Egg
- In a bowl, mix soy sauce, dashi powder, sugar, and water until everything is combined.
- Pan-fry the tofu in a non-stick pan for 2-3 minutes on medium heat.
- Drizzle in the egg and let it set for around 30 seconds. Gently mix the egg to ensure everything cooks evenly, but make sure not to scramble the eggs.
- Pour in the sauce all over the tofu and eggs, and let it cook for another 2 minutes, or until the eggs are cooked.
- Serve on top of hot rice and garnish with green onion and homemade chili oil if you like it spicy.
Do you want more EASY 20-minute dinners? Here are some of my go-to recipes that you will LOVE!
Tofu and Eggs
By Tiffy Cooks
Ingredients
- 1 pack silken tofu chopped into bite-size pieces
- 2 eggs extra large, beaten
- 2 tablespoon Soy Sauce
- 0.5 tablespoon Dashi Powder
- 1 tablespoon Sugar
- 2 tablespoon Water
- Green onion to garnish
Instructions
- In a bowl, mix soy sauce, dashi powder, sugar, and water until everything is combined.
- Pan-fry the tofu in a non-stick pan for 2-3 minutes on medium heat.
- Drizzle in the egg and let it set for around 30 seconds. Gently mix the egg to ensure everything cooks evenly, but make sure not to scramble the eggs.
- Pour in the sauce all over the tofu and eggs, and let it cook for another 2 minutes, or until the eggs are cooked.
- Serve on top of hot rice and garnish with green onion and homemade chili oil if you like it spicy.
I saw this from your Instagram and it looked so good that I knew I had to make it!! This dish was full of flavor and was super simple! I’ve never used dashi powder for a sauce like this before and I believe it really made a difference. Not bland at all. I also added in a 1/2 tsp of gochugaru cause we like a bit of spice. Thanks!
I made this as a quick lunch to use up some leftover tofu and I was shocked at how good it was! Now I gotta go get more tofu so I can make it for my husband because I know he’ll love it, too lol. Thank you for this recipe!
I was searching for an egg and tofu recipe for breakfast. This was so simple and quickly put together.
It satisfied my craving and was so delicious. I topped with fried garlic, chile crisp, green onion and cilantro.
It’s not just eggs and tofu. Rice is a major addition.
I make these everytime I’m feeling low energy to make dinner. It comes together in 10-15 mins, and always hits the spot, especially with a drizzle of chili oil. Thanks Tiffy for this delicious recipe!
Thank you, Tiffy for yet another great recipe!
I just made this for the family last night and everyone loved it…even the picky eaters 😉. I didn’t have dashi powder on hand so used the Trader Joe’s Mushroom Umami powder. I reduced the soy sauce by 1/2 (personal preference as we try to reduce the amount of sodium intake, especially for the kids). Other than that, this is a great and easy to make recipe. Just what we need on those busy weeknights after school.
This was so delicious and simple to make! I added onion, enoki and broccoli for more substance and it was so good! So flavourful! Will put this into rotation!
So delicious! Super easy and fast to whip up quickly. Everyone loved it! Very heartwarming dish to eat during colder days. We paired it with congee mmm 😋
Hi! I love your recipes, do you think this can be made ahead?
Hi Ai, yes, absolutely you can. This dish stores particularly well in the fridge, and the flavors absorb better after a little time.
Tiffy
Wow, this was awesome! I was amazed at how much flavor it has. I used half the sugar, and ended up using half the sauce overall. I only had a tube of Korean soon tofu (very very soft) which took some time to release water in the pan. Added green onions as recommended and didn’t even need chili oil. Ten out of ten.