Sundubu soft tofu stew with egg and mushrooms
A bubbling, chilli red stew of soft tofu with an egg cracked into the middle. Quick, warming and cheap.
- Time25 min
- LevelEasy
- Costabout £2.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice according to the packet and keep warm.
- 2
Heat the sesame oil in a small, deep pan over a medium heat. Fry the garlic and chilli flakes for 30 seconds, then add the mushrooms and cook for 4 minutes.
4 min - 3
Add the soy sauce and vegetable stock and bring to the boil.
- 4
Spoon in the tofu in big chunks. Simmer for 6 minutes.
6 min - 5
Crack an egg into each side of the pan. Cover and cook for 2 minutes until the whites are just set.
2 min - 6
Scatter with spring onions and serve in the pan with a bowl of rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.