Easiest Way to Prepare Quick Healthy Tri-Color Rice Bowl with Tofu Soboro

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, How to Make Perfect Healthy Tri-Color Rice Bowl with Tofu Soboro. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Nutritious cooking can be difficult since many of us don't desire to spend some time preparing and planning meals our families refuse to eat. At exactly the exact same timewe want our own families to be healthy so we are feeling pressured to learn improved and new ways of cooking well balanced meals to our family to enjoy (and regrettably in some circumstances scorn).

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Many things affect the quality of taste from Healthy Tri-Color Rice Bowl with Tofu Soboro, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Healthy Tri-Color Rice Bowl with Tofu Soboro delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Healthy Tri-Color Rice Bowl with Tofu Soboro is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can have Healthy Tri-Color Rice Bowl with Tofu Soboro using 19 ingredients and 13 steps. Here is how you cook it.

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.

Ingredients and spices that need to be Make ready to make Healthy Tri-Color Rice Bowl with Tofu Soboro:

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

Instructions to make 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.

While that is by no means the end all be all guide to cooking quick and easy lunches it's great food for thought. The hope is that will get your own creative juices flowing so you are able to prepare wonderful lunches for the family without having to accomplish too horribly much heavy cooking in the practice.

So that's going to wrap it up with this exceptional food Easiest Way to Prepare Homemade Healthy Tri-Color Rice Bowl with Tofu Soboro. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!