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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 Doesn’t Need To Be Difficult.

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These changes can be done with all sorts of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. Olive oil can also be healthy for your skin because it is a great source of vitamin E. If you currently are eating lots of fresh fruits and veggies, you may want to think about where you’re getting them and if it’s the best source. If at all possible, go for organic produce that has not been sprayed with toxic chemicals. If you can locate a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients as a result of storage or not being picked at the right time.

To sum up, it is easy to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to healthy tri-color rice bowl with tofu soboro recipe. To make healthy tri-color rice bowl with tofu soboro you need 19 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Healthy Tri-Color Rice Bowl with Tofu Soboro:
  1. You need For the tofu soboro
  2. Provide 1 block Firm tofu
  3. You need 1 tbsp Sesame oil
  4. Get 1 piece Grated ginger
  5. You need 2 tbsp Soy sauce
  6. You need 2 tbsp Mirin
  7. Provide 1 tbsp Sugar
  8. Provide 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. Use 1/2 tsp Mirin
  13. Provide 1 Ground white sesame seeds
  14. Get For the iri tamago
  15. Take 1 Egg
  16. Use 1/2 tbsp Sugar
  17. Use 1/2 tbsp Mirin
  18. Take 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.

These delicious and healthy Sriracha Baked Tofu Brown Rice Bowls are a vegan take on Poke bowls. They're easy to make, customizable with your favourite Just the rice, tofu, edamame, carrot and sauce is yummy all mixed up and leftovers keep well this way. Keywords: tofu rice bowl, baked tofu. Top with tofu mixture, cabbage, avocado, queso fresco, and cilantro. Serve with lime wedges for squeezing over.

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