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Tofu Soboro Two-Colored Rice Bowl

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 10 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Base

    • 🍚 2 bowls cooked rice (400g)

  • Main

    • 🍥 1 block silken tofu (400g)
    • 🥚 2 eggs
    • 3 tbsp yakiniku sauce
    • 1/2 tsp grated ginger
    • 1/2 tbsp salad oil

  • Egg Seasoning

    • 🧂 A pinch of salt
    • 1/2 tbsp mayonnaise
    • 1 tsp mirin
    • 🍬 1 tsp sugar
    • A pinch of dashi powder

PASSOS

1

Freeze the tofu in the freezer. Once frozen, place it on a microwave-safe plate and heat it in the microwave at 600W for 2 minutes without covering. Flip it over and heat for another 2 minutes. Let it cool slightly, then squeeze out the water by hand.

2

Heat salad oil in a frying pan. Crumble the tofu by hand into the pan and stir-fry to evaporate the moisture. Once most of the moisture is gone, add yakiniku sauce and grated ginger, and stir-fry to combine (tofu soboro).

3

In a microwave-safe bowl, crack the eggs and add the egg seasoning ingredients. Mix well and microwave at 600W for 1–2 minutes without covering. Remove and stir with a fork to create scrambled egg crumbles (iri tamago).

4

Serve cooked rice in a bowl, then top with tofu soboro and scrambled eggs.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 20g
    Proteína
  • 45g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Freezing tofu changes its texture, making it more meat-like.You can substitute yakiniku sauce with soy sauce and a bit of sugar if unavailable.This dish is great for meal prep and can be stored in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.