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Tofu Soboro Two-Colored Rice Bowl

成本 $5, 保存 $10

來源: Recommended by CookPal

  • 10 Min
  • 2 份量
  • $5

食材

  • 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

步驟

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.

營養成分

每份

🔥

350

卡路里

  • 20g
    蛋白質
  • 45g
    碳水化合物
  • 10g
    脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。