Japanese-style tofu and rice breakfast bowl
Warm rice, golden soy tofu, cool cucumber and scallion. Light but filling.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Long-grain white rice250 g
- Extra-firm tofu280 g
- Cucumber1 cucumber
- Scallions1 bunch
- Soy sauce40 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions, or warm leftover rice until piping hot.250 g long-grain white rice
- Pat the tofu dry and cut into cubes. Heat a tablespoon of oil in a skillet over a medium-high heat and fry for 6 minutes, turning, until golden. Add half the soy sauce and toss for 30 seconds.280 g extra-firm tofu40 ml soy sauce
- Slice the cucumber and the scallions. Serve the tofu over the rice with the cucumber and scallions, and the rest of the soy sauce drizzled over.1 cucumber1 bunch scallions
A sprinkle of toasted sesame seeds on top makes it feel like a café breakfast.
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