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kim chi tofu 2


1 tbsp                    Sesame oil

1                               Bombay onion, diced

2 tsp                       Korean chilli paste

1 medium            Zucchini, diced

1 cup                      Kim chi, coarsely cut

1 tbsp                    TUMIX® Chicken Stock Seasoning (mixed with 3 cups of hot water)

1 tsp                       Soy sauce

1 packet               Soft tofu, cut into thick slices

5                               Eggs

2 pieces                Spring onion, coarsely cut

To taste                AJI-SHIO® Flavoured Pepper


  1. Heat oil, add onion and sauté till fragrant.
  2. Add chilli paste then zucchini, together with chopped kim chi. Stir-fry for a couple of minutes. Pour in TUMIX® Chicken Stock Seasoning broth and soy sauce. Allow to simmer for 5 minutes.
  3. Add in soft tofu (make sure it is not mashed up), press lightly for it to be submerged in the soup.
  4. Break in the eggs, careful not to break the yolks. Spoon into individual bowls and sprinkle in the spring onion and dashes of AJI-SHIO® Flavoured Pepper.

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