Easy Simmered Tofu and Egg Rice Bowl

Von Just One Cookbook · 20 Min.

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Zubereitung

1. Put a cold medium frying pan (about 10 in/25 cm) on the counter without turning on the heat. Add 2/3 cup vegan dashi, 1½ tbsp soy sauce, 1½ tbsp mirin and 1 tsp sugar, and stir to dissolve the sugar.
2. Cut half a yellow onion lengthwise into 1/4-inch (6 mm) slices and spread them in a single layer in the broth. Slice the white part of the green onion into the pan and set the green tops aside.
3. Cut the deep-fried tofu into thirds, then cut each piece crosswise into bite-sized cubes. Add them to the pan in a single layer and let them soak up the broth for 1-2 minutes, flipping once so the soaked side faces up.
4. Bring the pan to a simmer over medium heat, then cover, lower the heat to medium-low and simmer for 3 minutes.
5. Meanwhile, beat 2-3 large eggs (50 g each without shell). Uncover and check the broth is actively simmering. Drizzle the beaten egg in a thin spiral over the tofu and sprinkle with the reserved green onion tops.
6. Cover and cook 30-60 seconds, until the egg whites are just set but the yolks are still slightly glossy.
7. Divide 2 servings of cooked short-grain rice among bowls, top with the simmered tofu and egg, drizzle with hot broth, and sprinkle with shichimi togarashi if desired.

Zusammengefasst aus dem Video von Just One Cookbook. Schau es dir für die Details an.

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