Name: Korean Steamed Tofu Egg Casserole Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Ingredients: Soft Tofu: 1 block (cut into 12 pieces); Water: 130 ml (50 ml for eggs, 50 ml for sauce, and 30 ml for the pan); Eggs: 3; Green onion: finely chopped; Carrot: finely chopped; Bell pepper: finely chopped; Soy sauce: 2 tbsp; Sesame oil: 1 tbsp; Sesame seeds: 1 tsp; Anchovy fish sauce: 1 tbsp; Salt: 1 tsp; Red chili powder: 1 tsp (optional)

Directions

1. Step

Crack the eggs into a bowl. Add 1 tsp of salt and 50 ml of water. Mix well. Strain the egg mixture through a sieve for a smoother texture. Set aside.

2. Step

Finely chop the green onion, carrot, and bell pepper. Cut the soft tofu into 12 pieces.

3. Step

Place 10 pieces of tofu in a pan. Mash the remaining 2 pieces of tofu in a bowl. Add soy sauce, sesame oil, sesame seeds, and red chili powder (if using). Mix well. Pour 50 ml of water into the pan with the tofu. Add 1 tbsp of anchovy fish sauce. Cover the pan with a lid. Occasionally, lift the lid to skim off any bubbles or excess liquid. Once the water reduces slightly, pour the egg mixture evenly over the tofu. Sprinkle the chopped carrot, green onion, and bell pepper on top. Cover the pan and cook on low heat for 10 minutes or until the eggs are set.