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Tofu and Egg Rice Bowl45m

Tofu and Egg Rice Bowl

A Japanese vegetarian rice bowl centered on firm tofu, short-grain white rice, and softly set egg. Soy sauce, mirin, ginger, green onions, and toasted sesame oil make it savory and satisfying.

15 min prep30 min cook4 servingshard
Cuisine
Japanese

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Cook this recipe

  • water-1.75 cups
  • short-grain white rice-1.5 cups
  • firm tofu-400 g
  • large eggs-4 each
  • soy sauce-3 tablespoons
  • mirin-2 tablespoons
  • neutral cooking oil-1 tablespoon
  • fresh ginger-2 teaspoons
  • toasted sesame oil-2 teaspoons
  • granulated sugar-1 teaspoon
  • scallions-4 each
1
Prepare rice, tofu, and aromatics
Measuring Cups
Cutting Board
Chef’s knife

Rinse the rice until the water runs mostly clear, then drain well; cut the tofu, grate the ginger, and slice the green onions before cooking.

Keep fingers clear of the knife blade while cutting tofu and slicing green onions.

1 1/2 Cup short-grain white rice
400 Gram tofu
2 Teaspoon ginger
2
Cook the rice
Measuring Cups
Medium saucepan with lid

Combine the rinsed rice and water in a saucepan, bring to a boil, reduce heat to low, cover, and cook for 15 minutes; remove from heat and let stand, covered, for 10 minutes.

Lift the lid away from your face and hands to avoid steam burns.

1 1/2 Cup short-grain white rice
1 3/4 Cup Water
3
Mix the seasoning sauce
Mixing Bowl
Measuring Spoons

In a bowl, whisk together soy sauce, mirin, sugar, grated ginger, and toasted sesame oil until the sugar dissolves.

3 Tablespoon soy sauce
2 Tablespoon mirin
1 Teaspoon granulated sugar
2 Teaspoon ginger
2 Teaspoon sesame oil
4
Brown the tofu
Spatula
Large nonstick skillet with lid

Heat neutral cooking oil in a large nonstick skillet over medium heat, add the tofu cubes, and cook for 5 to 7 minutes until lightly golden on several sides.

Add tofu gently to the hot oil to reduce splattering.

1 Tablespoon neutral cooking oil
400 Gram tofu
5
Season the tofu
Spatula
Large nonstick skillet with lid

Pour the soy sauce mixture over the tofu and simmer for 1 to 2 minutes, gently turning the tofu so it becomes glossy and seasoned.

400 Gram tofu
6
Set the eggs
Mixing Bowl
Large nonstick skillet with lid

Beat the eggs in a bowl, pour them evenly around the tofu, cover the skillet, and cook over low heat for 2 to 4 minutes until the eggs are just set.

Wash hands, utensils, and surfaces after handling raw eggs.

Cook eggs until set, especially for children, older adults, pregnant people, or anyone immunocompromised.

4 Each eggs
7
Assemble the bowls
Spatula
Serving bowls

Fluff the steamed short-grain rice, divide it among bowls, and spoon the tofu and egg mixture over the top.

8
Garnish and serve

Finish each bowl with thinly sliced green onions and serve while hot and freshly cooked.

9

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