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Healthy Tri-Color Rice Bowl with Tofu Soboro
Healthy Tri-Color Rice Bowl with Tofu Soboro

Before you jump to Healthy Tri-Color Rice Bowl with Tofu Soboro recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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One way to deal with this to begin seeing some results is to understand that you do not have to change everything immediately or that you should altogether eliminate certain foods from your diet. It’s not a bad idea if you desire to make big changes, but the most vital thing is to step by step switch to making healthier eating selections. Soon enough, you will see that you actually prefer to consume healthy foods after you have eaten that way for some time. As you stick to your habit of eating healthier foods, you will find that you no longer want to eat the old diet.

As you can see, it’s not at all difficult to start integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to healthy tri-color rice bowl with tofu soboro recipe. You can have healthy tri-color rice bowl with tofu soboro using 19 ingredients and 13 steps. Here is how you do that.

The ingredients needed to cook Healthy Tri-Color Rice Bowl with Tofu Soboro:
  1. Prepare For the tofu soboro
  2. You need 1 block Firm tofu
  3. You need 1 tbsp Sesame oil
  4. Take 1 piece Grated ginger
  5. Prepare 2 tbsp Soy sauce
  6. Provide 2 tbsp Mirin
  7. Prepare 1 tbsp Sugar
  8. You need 1 Plain cooked rice, as much as you'd like for your rice bowl
  9. Provide For the komatsuna namul
  10. Provide 1/4 bunch Komatsuna
  11. Provide 1 tsp Soy sauce
  12. Provide 1/2 tsp Mirin
  13. Use 1 Ground white sesame seeds
  14. Use For the iri tamago
  15. Prepare 1 Egg
  16. Get 1/2 tbsp Sugar
  17. Use 1/2 tbsp Mirin
  18. Get 1 pinch Salt
  19. Provide 1 tbsp Water
Instructions 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.

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