Bento sides

Rice Cooker Tofu Egg Bento Side

Name: Rice Cooker Tofu Egg Bento Side
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 servings
Cuisine: Taiwanese home cooking
Ingredients: Tofu 0.75block; Eggs 2; Scallion 1stalk

Steamed tofu and egg custard—low oil, soft texture, perfect bento companion.

Total 23 min Rice cooker Easy 2 servings

Rice cooker Bento prepCooking for one

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Crumbled tofu baked into eggs yields a texture between steamed egg and scramble—great in a box.

Steps

How to make it

Prep 8 min · Cook 15 min

Prep: Tofu 0.75block, Eggs 2, Scallion 1stalk; rinse rice if using and chop vegetables.
"Prep: Tofu 0.75block, Eggs 2, Scallion 1stalk; rinse rice if using and chop vegetables."
Crumble tofu; beat eggs with a pinch of salt and 1 tsp water until foamy; chop scallions.
Mix tofu, eggs, soy sauce, and salt in a heatproof bowl.

Tips & storage

Make it easier

Strain the egg mixture for silkier texture if you like.

Refrigerate up to 1 day.

Substitutions

Add minced mushrooms for bite.

Optional add-ins

+Diced ham+Shredded cheese+Chopped scallions

FAQ

Too watery?

Press tofu dry first.

Eat cold?

You can, but warm tastes better.

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