tofu bowl with runny egg and sweet chili sauce


Here’s a recipe that just came to me as I was cooking the different parts of it. It was one of those meals that I kind of knew what I was going to make ahead of time, but wasn’t quite clear on the process. I knew that I needed to put a sunny side up egg on top because my son had seen a picture of such a recipe with beef and pointed out how yummy that looked. Coincidentally, he happened to be very hungry at that moment. I knew that I wasn’t going to cook meat and so the only option left was tofu.

Because I’m not functional until close to the time that I pick up my children every day, I’ve learned that it’s important to plan my meals ahead. If tofu is on the menu, I need to allow an extra hour for drying time. So I set up my tofu to dry by placing it on top of a clean dish drying pad, placed another pad on top of the tofu, a wood cutting board on top of that, and topped it all with the heavy toaster. Then I went back to the couch to rest-after all, that took some energy!

About an hour later I cut the tofu into twelve pieces, four per brick. I like to cut it this way because it’s wider and easier to flip than smaller cubes and it’s thin enough to get nice and crispy all over. It’s important to halve the brick horizontally first and then cut it in half to achieve the flat pieces. I then covered a baking sheet with aluminum foil, sprayed it with a bit with olive oil and spaced the tofu on it. I seasoned each piece lightly with salt and garlic powder on the exposed side. I’ve found that you can almost forget about tofu in the oven because it takes forever to brown. I broil mine pretty close to the broiler for about 20 minutes, then flip and repeat on the other side. You need to experiment with your own oven as mine is not so accurate.

So here’s what you’ll need to feed 6:

3 bricks extra firm tofu (Nasoya works well)

3 cups rice

6 large eggs

1/2 cup soy sauce

1/4 cup olive oil

2 tablespoons sesame oil

salt, garlic powder and pepper to taste

sweet chili sauce


Prepare the rice according to type. Follow the instructions above to dry and brown the tofu.

In a large skillet, mix in the soy sauce and two oils then heat. When just hot, place the tofu patties in one layer and cook for about one minute then flip and cook for one minute on the other side. Move the pieces to a serving dish and cover to keep warm. Spray the skillet with some oil to moisten, and pour in the six eggs. (I personally make one egg at a time because I use a separate tiny skillet instead of worrying about separating the six eggs after they’re cooked.) Season the tops lightly with salt and pepper and cook until the whites are crispy around the edges but the center is still runny.

Now the fun part. Assemble by scooping rice into a bowl. Top with two pieces of tofu near one side and add one sunny side up egg to the other. Drizzle sweet chili sauce on top of the tofu and enjoy!

It’s really delicious if you let the egg run over the rice together with the chili sauce!

Please feel free to comment  or like below if you enjoyed this.







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