Oh boy – I know you’ll love this 5-min, healthy breakfast dish.
First, you’ll need to make a visit to your local Korean market.
We need silken tofu – called Soondubu. They’re typically sold in cylindrical tubes.
I would recommend getting a few tubes as you’ll want to make this dish again (about $1.50- $2 per tube)
[Note: The word “Soondubu” refers to the silken (순두부) itself, as well as the iconic, Spicy Korean Tofu Stew (순두부)]
Silken tofu (Soondubu) has a much softer consistency than regular tofu – it will feel and jiggle like custard.
The combination of this soften silken tofu with fresh scrambled eggs is amazing.
Perfect for scooping over some rice in the mornings.
Before finishing the stir-fry – we’ll toss the two in a simple umami sauce made with soy sauce, oyster sauce & doubanjiang.
Doubanjiang is the key flavor ingredient here.
Doubanjiang (aka Toban Djan) is a Chinese Chili Bean Paste made from fermented soybeans.
It is slightly spicy (not as spicy as Korean Gochujang) with a umami, earthy base flavor.
We’ll need about a ½ Tablespoon of this!
It adds a slightly spicy kick to the familiar combination of soy sauce and oyster sauce.
Don’t worry - it’s not spicy enough to make you sweat.
But a balanced flavor that makes you want another bite.
[Note: Doubanjiang has a long expiration period (~2 years) as it is a fermented sauce. Keep it in the refrigerator and use it in stir-fries – with soy sauce, oyster sauce, minced garlic, etc.]
Other ingredients for Soondubu Egg Bowl?
Add any leftover veggies sitting in your refrigerator.
I like to slice mushrooms and pan-fry it first to get some browning…
Then add it back into the pan - before pouring in the eggs.
Note: When tossing into the sauce, use two spatula (or other kitchen utensil). This will help you from breaking up the tofu pieces into too small pieces - it tastes better with big chunks!
Bon Appetit ya'll!
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(P.s. If you’re cooking alone, don’t get bored. Listen to our latest podcast episode while you cook!)
- 2 Eggs
- 1 tube Silken Tofu (350 grams)
- Small piece Spring Onion (picky-length piece)
- 1 teaspoon (!) Sesame Oil
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Oyster Sauce
- ½ Tablespoon Doubanjiang (Toban Djan)
- Crack two eggs into a bowl. Whisk thoroughly.
- Use your knife and slice through a tube of silken tofu (straight through the packaging). Carefully set aside for now.
- Dice a small piece of spring onion stalk into thin pieces.
Make Stir-Fry Sauce
- Mix together in a bowl: Soy Sauce (1 Tablespoon), Oyster Sauce (1 Tablespoon) and Doubanjiang (½ Tablespoon).
Make Soondubu & Egg Scramble
- Place Sesame Oil (1 teaspoon!) and Vegetable Oil (1 Tablespoon) into a frying pan.
- Place on medium heat.
- Once oil is hot, squeeze-in both tubes of silken tofu (note: the oil may splatter from the liquid of tofu).
- Next, quickly pour the egg mixture on and around the tofu pieces.
- Next, grab a spatula and slice the soft tofu into smaller pieces. (Slice them into circles first, then cut in half again - reference video).
- Now, use a pair of chopstick and carefully scramble the eggs (try to not break the big chunks of tofu when you scramble).
- Then add-in all of the the stir-fry sauce. Add-in the sliced spring onion.
- Increase the heat to a medium-high.
- Then use two spatulas (or other kitchen utensils) and carefully toss the sauce into the egg and tofu. (Try not to break the tofu chunks too much.. we like large pieces)
- Let it boil away for 15-30 seconds. Then turn off the heat.
- Scoop a bowl of hot fresh rice. Then scoop-on ladles of the soondubu & egg mixture.
- Bon Appetit ya'll!
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