Rice Cooker Tofu Egg Bento Side

Steps

How to make it

Prep 8 min · Cook 15 min

1. Press 3/4 block tofu with paper towels for 5 minutes to drain; crack 2 eggs into a bowl; chop 1 scallion into rounds.
2. Crumble tofu in the bowl with a fork (leave some small lumps for texture); add beaten eggs, 1 tsp soy sauce, and a pinch of salt.
3. Add 2 Tbsp cold water and whisk until the surface is lightly foamy (steamed egg will be silkier).
4. Fold in half the scallions, pour into a heatproof steaming bowl, and cover the rim with vented plastic wrap (2–3 small holes for a smoother surface).
5. Add 0.8 cup water to the outer pot, place the steaming bowl in the inner pot, cover, and start steaming.
6. When the switch pops up, rest 3 more minutes; insert a skewer—the center should be set with no runny egg.
7. Remove, scatter the remaining scallions on top, and cut or scoop into 2 bento side portions.

Tips & storage

Make it easier

• Strain the egg mixture for silkier texture if you like.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Refrigerate up to 1 day.

Substitutions

Optional add-ins