Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, healthy tri-color rice bowl with tofu soboro. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Healthy Tri-Color Rice Bowl with Tofu Soboro is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Healthy Tri-Color Rice Bowl with Tofu Soboro is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook healthy tri-color rice bowl with tofu soboro using 19 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Healthy Tri-Color Rice Bowl with Tofu Soboro:

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

So that’s going to wrap this up with this special food healthy tri-color rice bowl with tofu soboro recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!