How to Cook Appetizing Healthy Tri-Color Rice Bowl with Tofu Soboro

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Healthy Tri-Color Rice Bowl with Tofu Soboro

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Drink water, not alternative beverages. Drinking a soda or cup of coffee from time to time won’t hurt you too badly. Using them for your lone source of hydration, on the other hand, is dumb. When you pick out water more than other beverages you are helping your body remain very healthful and hydrated. This also helps you decrease your caloric intake by hundreds of points without requiring you to buy and eat disgusting diet foods. Water is usually one of the keys to really slimming down and leading a healthful lifestyle.

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We hope you got benefit from reading it, now let’s go back to healthy tri-color rice bowl with tofu soboro recipe. You can have healthy tri-color rice bowl with tofu soboro using 19 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to cook Healthy Tri-Color Rice Bowl with Tofu Soboro:

  1. Prepare of For the tofu soboro.
  2. Provide 1 block of Firm tofu.
  3. Prepare 1 tbsp of Sesame oil.
  4. You need 1 piece of Grated ginger.
  5. You need 2 tbsp of Soy sauce.
  6. Provide 2 tbsp of Mirin.
  7. Prepare 1 tbsp of Sugar.
  8. You need 1 of Plain cooked rice, as much as you'd like for your rice bowl.
  9. You need of For the komatsuna namul.
  10. Take 1/4 bunch of Komatsuna.
  11. Prepare 1 tsp of Soy sauce.
  12. Get 1/2 tsp of Mirin.
  13. Prepare 1 of Ground white sesame seeds.
  14. You need of For the iri tamago.
  15. Take 1 of Egg.
  16. Take 1/2 tbsp of Sugar.
  17. Take 1/2 tbsp of Mirin.
  18. Take 1 pinch of Salt.
  19. Prepare 1 tbsp of Water.

Steps to make Healthy Tri-Color Rice Bowl with Tofu Soboro:

  1. To make the tofu soboro (scrambled tofu), wrap the tofu in thick layers of paper towels, place on a heatproof dish, and microwave for 2 minutes at 500 W..
  2. Put the tofu in the paper towels on a sieve or colander and let cool. When it has cooled, press with both hands over the paper towels to squeeze out the water thoroughly, unwrap and crumble the tofu with your hands..
  3. Heat sesame oil in a frying pan, add the crumbled tofu and cook over medium heat, stirring constantly with a whisk until crumbly..
  4. When the moisture has evaporated and it resembles crumbled ground meat, add the remaining flavoring ingredients and continue to cook by stirring with a whisk..
  5. When all the moisture has evaporated, it's done! Transfer to a plate..
  6. To make the iri tamago (fluffy scrambled eggs), beat an egg with chopsticks, add the condiments and water, and mix well..
  7. Put the egg mixture into a small pan and heat. When it starts to bubble, turn the heat down to low, and cook while stirring constantly with a whisk..
  8. When it's fluffy and crumbly, turn the heat off and transfer immediately to a plate..
  9. To make the komatsuna namul, wash the komatsuna well, place on a plate so half of the greens are facing one way and the other half the other way, and wrap with cling film. Microwave for 90 seconds at 500 W..
  10. Remove the cling film and cool. When it has cooled, squeeze out the moisture with your hands, and chop into 5 mm pieces..
  11. Put the chopped komatsuna and ingredients in a bowl with the ground sesame seeds, and mix well..
  12. Serve hot rice into a bowl, top neatly with the tofu soboro, iri tamago, and komatsuna, and it's done!.
  13. You could sprinkle the leftover tofu soboro over simmered kabocha squash, simmered daikon radish and in many other dishes. It's a great extra something to have if you need another item to place in your bento..

These delicious and healthy Sriracha Baked Tofu Brown Rice Bowls are a vegan take on Poke bowls. They're easy to make, customizable with your favourite Just the rice, tofu, edamame, carrot and sauce is yummy all mixed up and leftovers keep well this way. Keywords: tofu rice bowl, baked tofu. Top with tofu mixture, cabbage, avocado, queso fresco, and cilantro. Serve with lime wedges for squeezing over.

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