Tofu & Egg Rice Bowl – Hiroko’s Recipes

Here is another dish for you to try on Meat-Free-Mondays. Tofu is the key ingredient for this dish and I recommend to use soft type such as Silken or Momen (Cotton). You can add more vegetables and Asian mushrooms to it. In that case, you need to use a larger frying pan and more sauce.


2 Servings


250g Tofu *soft type recommended, cut into small pieces
1/2 Onion *sliced
1 Spring Onion *sliced
3 to 4 Eggs *lightly whisked
2 servings Freshly Cooked Rice

1/2 cup Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
1 tablespoon Sugar
2 tablespoons Mirin
2 tablespoons Soy Sauce


Place Water, Dashi Powder, Sugar, Mirin and Soy Sauce in a small frying pan (18-20cm), add sliced Onion and cook until Onion is soft.Place Tofu and Spring Onion, bring back to the boil, pour over lightly whisked Eggs but DO NOT stir. Cover with a lid until the egg is softly cooked.Half fill a bowl with Freshly Cooked Rice and cover it with the tofu & egg mixture.

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