Silken Tofu and Egg Rice Bowl
I thought of this needing to use up some tofu that was about to expire.
I made this thinking "it's okay even if it isn't that filling as I'm only making it for myself - it's good for a diet after all". But it surprisingly did the trick, so I modified the recipe for two servings.
Silken tofu has plenty of water-soluble potassium as well as vitamins B1 and B2.
Be sure to drain the tofu, and use a non-stick frying pan.
And it also depends on the mentsuyu used...
Please enjoy it with mentsuyu of your choice, be it a sweet one, a thick one, or one with a strong bonito flakes flavor.
If you want to make this more soupy, add more water and add a teaspoon of mentsuyu. Recipe by Shiyawashi
Silken Tofu and Egg Rice Bowl
I thought of this needing to use up some tofu that was about to expire.
I made this thinking "it's okay even if it isn't that filling as I'm only making it for myself - it's good for a diet after all". But it surprisingly did the trick, so I modified the recipe for two servings.
Silken tofu has plenty of water-soluble potassium as well as vitamins B1 and B2.
Be sure to drain the tofu, and use a non-stick frying pan.
And it also depends on the mentsuyu used...
Please enjoy it with mentsuyu of your choice, be it a sweet one, a thick one, or one with a strong bonito flakes flavor.
If you want to make this more soupy, add more water and add a teaspoon of mentsuyu. Recipe by Shiyawashi
Cooking Instructions
- 1
Warm the rice, and add 1 serving's worth (about 100 g) to a each bowl.
- 2
Wrap the silken tofu in paper towels, place in a container, and microwave for about 2 minutes to drain off the excess water.
- 3
While the tofu is microwaving, crack open the eggs in a bowl and lightly beat.
- 4
Cut the tofu into appropriate sizes. Add sesame oil to a non-stick frying pan and cook the tofu on medium heat.
- 5
Once the tofu has browned, add the mentsuyu and water, and turn up the heat to high. Bring to a boil.
- 6
Add the beaten egg and cook until it's soft set. Add half of the egg onto the each rice, letting it cooked through with the residual heat. Top with sansho pepper and it's complete.
- 7
One serving is shown in the profile picture, decorated with green onions for color.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Creamy Crumbled Tofu, Egg and Melted Cheese Rice Bowl Creamy Crumbled Tofu, Egg and Melted Cheese Rice Bowl
I did a variation on my "Chinese cabbage and pork with egg and cheese" recipe, using easy to digest and nutritious tofu instead of the meat and cabbage.Make sure to mix the cheese into the beaten egg. If you put the cheese on top it will just get hard rather than creamy. If you're using sliced cheese, break into small pieces before mixing into the egg. Recipe by Necchan
-
Easy Tofu and Nametake Mushrooms Rice Bowl with Soft-Poached Egg Easy Tofu and Nametake Mushrooms Rice Bowl with Soft-Poached Egg
I had a delicious combinations of ingredients on hand so I decided to indulge myself and mix them all together. I recommend you stir all the ingredients before you eat them up.-Since tofu and nametake mushrooms are cold, using hot rice makes the dish taste more delicious.-You can buy a soft-poached egg at a store, but you can easily make it. I used, but you can try other different recipes. For 1 serving. Recipe by Garumeri -
Healthy Chicken & Egg Rice Bowl with Koya Tofu Healthy Chicken & Egg Rice Bowl with Koya Tofu
I wanted to eat a healthy rice bowl dish that was easy to make. Koya tofu has a good texture and cooks well so I used it in making this dish!Koya tofu has volume so gently place it on the rice. Recipe by Ryo---ko -
5-Minute Diet-Friendly Tofu Rice Bowl 5-Minute Diet-Friendly Tofu Rice Bowl
I wanted to make something healthy and filling.I use mentsuyu (3x concentrate). Adjust the amount to taste.The tofu has a high water content, so it's fine to be generous with the mentsuyu. Recipe by Sattan mama. -
Tofu Soboro and Salad Rice Bowl Tofu Soboro and Salad Rice Bowl
I created this recipe because I wanted to make filling dish that doesn't use meat.The key is to cook the tofu well until the moisture is completely evaporated! Draining the tofu in ahead of time reduces the amount of cooking time, but it was troublesome for me, so I didn't bother doing it. Soboro by itself might taste strong, but eating with rice and vegetable make the taste perfect. Recipe by tawamiho -
Healthy Tri-Color Rice Bowl with Tofu Soboro Healthy Tri-Color Rice Bowl with Tofu Soboro
I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that.It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie. -
Tofu Tenshin Rice Bowl for Dieters Tofu Tenshin Rice Bowl for Dieters
My family and friends loved my Tofu Omurice, so this time I tried making tofu tenshin-don. This was also a big hit! You can still eat delicious food and be on a diet.The drained tofu will be really hot when you take it out of the microwave, so be careful not to touch it until it cools off. When you add the chives and sesame at the final step, stop the heat. This keeps the texture of the chives and the aroma of the sesame. Recipe by Meguu -
Yukke-Style Tofu Rice Bowl with Shiso Yukke-Style Tofu Rice Bowl with Shiso
The sauce that was served on a raw tuna bowl at a local restaurant in Tsuruhashi called Maguro Shokudo was so delicious, I thought it would work well with tofu too.This recipe yields makes enough two normal rice bowls. If you make a large portion in a donburi bowl, it'll be 1 serving. Adjust the amount of gochujang to your taste. For 2 servings. Recipe by Raby -
Egg and Fish Cake Rice Bowl Egg and Fish Cake Rice Bowl
I was chosen to become a tester for a certain bottled mentsuyu noodle sauce brand. It was so delicious that I tried it in a donburi rice ball recipe that I make all the time, and it improved and rounded out the flavor quite a bit. Of course you can make this with any mentsuyu sauce. For 3 servings. Recipe by Nanaiku -
Tofu and Meat Soboro Rice Bowl with An Sauce Tofu and Meat Soboro Rice Bowl with An Sauce
My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet.Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead.Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients.You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like.This is great for dinner too of course! For 4 servings. Recipe by Youtank -
Fake Eel Rice Bowl with Atsuage Tofu Fake Eel Rice Bowl with Atsuage Tofu
Today was the day of the ox (thought in Japan to be the hottest day of the year and a traditional day to eat eel). Since I'm a vegetarian, I came up with this vegetarian version of the eel rice bowl.The thickness of the sauce comes from the mirin, however, if too much of the moisture evaporates off it'll burn in a hurry, so stop the heat before it gets to that point! If you have any eel sauce you can use that or even mix it in for a blended flavor. If you top with lots of sansho pepper you get a taste pretty close to the real deal. Goes pretty well with shredded seaweed and mitsuba. For serving 2. Recipe by eribow -
Easy Egg Rice Bowl Easy Egg Rice Bowl
I was wondering how I could make easy rice bowls with the leftover ingredients at home. Adding tempura crumbs is my twist.I made dashi stock this time with dried bonito and konbu, but if you are busy just replace with dashi powder.Depending on the quantity of rice, there might be too much sauce. Adjust the quantity of sauce accordingly.Cook the eggs to your preference. Use tempura crumbs if you have any. Recipe by Keit3
More Recipes
- Fried Chicken Tender with Umeboshi for Bento
- Ellie's Chicken and Potatoes Casserole
- My Family's Favorite Meat-Wrapped Koya Dofu
- Homemade Shiso Hijiki Seaweed
- chicken alfredo
- Pork Chop-Style Rolled Pork and Eggplant
- Seasoned Korean Spinach Salad (Sigumchi Namul)
- Black Bean Salsa
- Pineapple Noodle Pie
- Blondie's Buttermilk Pie
Comments