Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, healthy tri-color rice bowl with tofu soboro. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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

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

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

1. Take For the tofu soboro
2. Make ready 1 block Firm tofu
3. Make ready 1 tbsp Sesame oil
4. Make ready 1 piece Grated ginger
5. Get 2 tbsp Soy sauce
6. Make ready 2 tbsp Mirin
7. Get 1 tbsp Sugar
8. Make ready 1 Plain cooked rice, as much as you’d like for your rice bowl
9. Take For the komatsuna namul
10. Take 1/4 bunch Komatsuna
11. Get 1 tsp Soy sauce
12. Prepare 1/2 tsp Mirin
13. Get 1 Ground white sesame seeds
14. Make ready For the iri tamago
15. Prepare 1 Egg
16. Take 1/2 tbsp Sugar
17. Take 1/2 tbsp Mirin
18. Take 1 pinch Salt
19. Get 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 your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!