Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, healthy tri-color rice bowl with tofu soboro. One of my favorites. This time, I am going to make it a bit unique. 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 on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Healthy Tri-Color Rice Bowl with Tofu Soboro is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to 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 cook it.

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. Get 1 piece Grated ginger
5. Get 2 tbsp Soy sauce
6. Make ready 2 tbsp Mirin
7. Take 1 tbsp Sugar
8. Take 1 Plain cooked rice, as much as you'd like for your rice bowl
9. Prepare For the komatsuna namul
10. Get 1/4 bunch Komatsuna
11. Make ready 1 tsp Soy sauce
12. Make ready 1/2 tsp Mirin
13. Make ready 1 Ground white sesame seeds
14. Prepare For the iri tamago
15. Take 1 Egg
16. Get 1/2 tbsp Sugar
17. Make ready 1/2 tbsp Mirin
18. Get 1 pinch Salt
19. Take 1 tbsp Water

Steps 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 it up with this exceptional food healthy tri-color rice bowl with tofu soboro recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!