It was a early morning. The sun had barely crept out and the grey night sky was tainted with soft shades of orange, yellow and pinks. I crawled out of the warm comforts of bed and made my way to the kitchen. The small clock on the stove showed “6:04″am. I knelt down on the carpet, folded my arms and quickly said an inaudible prayer. I felt a little more awake. I lifted my head. The pinkish hue had now spread across the vast sky, perfectly outlining the snow-topped mountains. It was such a beautiful morning.
It was now time to get to work. The clanking of pans, knives, measuring cups broke the silence of the small kitchen. Soon enough, the faint sound of chopping, the rush of water was heard. After a while, a distinct sizzling noise along with spluttering sounds of oil hitting a warm pan. Just moments later…a spicy, wonderful aroma drifted through the air.
In the midst of a rather early morning, the creation of this korean tofu and egg skillet dish was born. That was when the phone buzzed. In the midst of an early morning, a friend was in need. I smiled. What a perfect coincidence. A few fast motions of tapping and typing – a text message was sent: “Come over for dinner tonight! We need to talk!”
Over a cosy, simple dinner, we had a long conversation. The warm meal filled our empty stomachs. Many words were said. Hearts were comforted.
Was it the food or the company that made the difference? I’m not sure. But one thing for sure, it was a great day. My heart filled with gratitude for a perfect start and end of just one day out of many I would enjoy in this life.
Adapted from Beyondkimchee
Ingredients – Serves 2 (main) or 4 (side)
- 1/2 pack of firm tofu
- 1/4 tsp salt
- 1/2 medium onion, chopped OR 1-2 green onions, chopped
- 1/2 cup dashi stock/anchovy stock
- 1 tbsp Korean chili flakes (gochugaru)
- 2 tbsp Gluten Free Soy Sauce
- 1 clove garlic, minced
- 1/2 tsp honey
- black pepper
- 1-2 green onion, chopped
- 4 eggs
How to Make:
- Drain Tofu and slice into 8 equal pieces (3/8″ thick). Sprinkle salt over and leave for 5 minutes.
- Heat a non-stick skillet over medium heat. Place the tofu in a single layer. Fry for 3-4 minutes till brown and flip the tofu. Allow it cook for another 2-4 minutes.
- Combine the remaining ingredients to make the sauce except for green onion and eggs. Pour sauce over tofu and bring to boil. Cover andallow to simmer for 5-7 minutes.
- Once the tofu is sauce and the sauce has simmered down, crack the eggs over the tofu.
- Cover again and simmer for 2 minutes till the egg whites has set a little, but the yolk has set.
- Remove from heat and garnish with green onions. Serve immediately with a bowl of rice.
Grain-Free: Make your own gochujang or make sure it is not made from rice flour or any other grains.