Easy Simmered Tofu and Egg Rice Bowl

Por Just One Cookbook · 20 min

Ingredientes

Modo de preparo

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.

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