Ingredients
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1 cup cooked short-grain rice (preferably sushi rice)
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1/2 block of firm tofu, pressed and cubed
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1 cup mixed vegetables (e.g., carrots, broccoli, bell peppers), steamed or stir-fried
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1/4 cup edamame beans (steamed or boiled)
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1 sheet nori (seaweed), sliced into thin strips
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1/4 cup shredded carrot, for garnish
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2 green onions, thinly sliced
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1 Sesame seeds, for garnish (optional)
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1 Soy sauce or tamari, for drizzling (low-sodium if preferred)
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1 Sriracha sauce or chili flakes (optional, for heat)
Directions
Drizzle with soy sauce or tamari for a savory touch. Add sriracha sauce or chili flakes if you prefer some heat. Garnish with sesame seeds for extra flavor and texture.
Customize your bowl with your favorite Japanese condiments like pickled ginger, wasabi, or a drizzle of sesame oil. Enjoy the balance of flavors and textures in this Japanese-inspired breakfast bowl.
Steps
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1
Done
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Cook the short-grain rice according to the package instructions. Once cooked, fluff it with a fork and let it cool slightly. |
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2
Done
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While the rice is cooking, press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object (like a book or skillet) on top for about 15-20 minutes. Then, cut the tofu into small cubes. |
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3
Done
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In a non-stick skillet or wok, stir-fry or lightly sauté the cubed tofu until it's golden and slightly crispy on the outside. |
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4
Done
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Steam or stir-fry your choice of mixed vegetables until they are tender yet still crisp. |
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5
Done
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To assemble your bowl, start with a base of cooked rice. Arrange the tofu, steamed vegetables, and edamame beans on top. |
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6
Done
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Sprinkle nori strips, shredded carrot, and sliced green onions over the tofu and veggies. |
