Tofu, Seaweed, and Egg Rice Bowl
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Left undisturbed while it browns, the tofu firms up on the surface and holds together when the egg and soy glaze go into the same pan.
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Seaweed flakes and sesame oil go on last, over the tofu and egg on the rice.
Ingredients
Instructions
- 1
Press 220g tofu between paper towels for 5 minutes.
Cut it when the surface looks dry with no visible droplets.
- 2
Cut the drained tofu into 1.5 cm cubes.
Heat 1 tbsp cooking oil in a pan over medium heat and cook the tofu without moving it for 4 minutes.
- 3
Turn the tofu, add 1.5 tbsp soy sauce and 1 tsp oligosaccharide syrup, and stir evenly over low heat for 1 minute.
- 4
Move the tofu to one side of the pan, pour in 3 beaten eggs, and stir over low heat.
Mix the eggs with the tofu when they are about 70 percent set.
- 5
Divide the rice between 2 bowls and add the tofu and egg mixture.
Scatter 3 tablespoons roasted seaweed flakes and 20g scallion evenly over the top.
- 6
Divide 1 tablespoon sesame oil between the 2 bowls and serve immediately before the seaweed softens.
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