Tofu and Egg Savory Rice Bowl

Steps

How to make it

Prep 7 min · Cook 9 min

1. Cut tofu ½ box into about ½-inch cubes and pat dry with paper towels; beat 1 egg with a pinch of salt; slice 1 scallion for garnish. Portion 1 bowl cooked rice into a large bowl and keep warm.
2. Lightly toss tofu with 0.5 tsp soy sauce to season (reserve 0.5 tsp soy sauce for finishing).
3. Heat 1 tbsp olive oil in a skillet over medium heat; spread tofu in a single layer and pan-fry 3–4 minutes until golden on the bottom, flip and cook 2 minutes more until lightly crisp.
4. Push tofu to the side; pour in the egg, lower heat, and gently fold egg with tofu; cover and cook 1–2 minutes until eggs are about 70% set (center still slightly moist).
5. Add scallion and toss 10 seconds.
6. Drizzle the remaining 0.5 tsp soy sauce; stir-fry over high heat 20 seconds until evenly coated.
7. Taste and ladle tofu-egg mixture and juices over rice; toss while hot.

Tips & storage

Make it easier

• 1 tsp water in the egg keeps it softer.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best the same meal.

Substitutions

Optional add-ins