Eggs & Tofu Breakfast

You know when you are watching YouTube and they suggest many videos for you to watch until you go down the rabbit hole and don’t know your way back to reality, until the sun is rising and it’s time for you to go to bed? Well that happened to me recently but I’m so glad it happened.

I came across this 5 minute breakfast video on YouTube and that is exactly what I cooked when I got up at noon. This is the link to the original recipe, I plagiarized it, adding my own twist, the finish look couldn’t be more different but it was so yummy. So thank you to Future Neighbor for sharing your recipe.

They used this Korean paste called doubanjiang, which I didn’t have so I used garlic chili oil, but I am sure you can replace that with anything, even sriracha, but if having an authentic Korean dish is important for you, then run to the grocery store and buy some!


1 tbsp vegetable oil 

2-3 eggs -whisked

1 tube/block silken tofu

1-2 stalks spring onion -chopped

1 sausage franks -sliced (totally optional)

1/2 tbsp sesame oil

1/4 tsp sesame seeds


1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp doubanjiang (or any spicy sauce even sriracha)


  • In a small bowl, combine all the sauce ingredients, mix well and set aside.
  • In a medium pan over medium heat, add vegetable oil, and cook the sausage franks for about 1 minute or until brown. (Skip this part if you don’t use meat)
  • Add the tofu in the middle of the pan and let it sit for about 30 seconds. 
  • Pour the eggs on the tofu, you can quickly use a spatula to slice the tofu into smaller pieces. OR I like my eggs a bit burnt so I let them cook for about 1 minute before breaking the tofu and scramble the egg and tofu together. 
  • Add the sauce into the pan, followed by the spring onion. Toss everything together gently, try not to break the tofu to even smaller pieces. If you can’t see it, you can’t taste it. 
  • Let them cook for another 30 seconds and remove from heat. 
  • Add sesame oil and sesame seeds, serve immediately with steamed rice. Enjoy!

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