Japanese Soft Tofu and Egg Lunch Bowls

In Japanese home cooking, silken tofu is prized for its custardy softness. These lunch bowls nestle tender cubes and poached eggs over steaming rice with a soy-mirin glaze, sesame, and crisp nori.

Serves 2 · 10 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 22g protein
• 48g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 14 oz package soft silken tofu
• 2 large eggs
• 2 cups cooked short-grain rice
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 tsp toasted sesame oil
• 3 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 nori sheets, cut into strips
• 1 tsp fresh ginger, grated
• 1 garlic clove, grated
• 2 cups baby spinach
• 1 tsp optional chili crisp or shichimi togarashi
• 1/4 tsp kosher salt

Instructions

1. 1Gently drain the silken tofu and cut it into large cubes, keeping the pieces as intact as possible. Set aside on a plate lined with a paper towel for 5 minutes.
2. 2Warm the cooked rice in the microwave or a small pot until steaming hot; divide between two deep lunch bowls and keep covered.
3. 3Bring a small saucepan of water to a gentle simmer. Crack each egg into a small cup, then slip into the water and poach 3 to 4 minutes until whites are set and yolks remain runny.
4. 4While the eggs poach, heat a nonstick skillet over medium heat with half the sesame oil. Add grated ginger and garlic and stir 30 seconds until fragrant.
5. 5Add the baby spinach and salt; toss just until wilted, about 1 minute. Pile the spinach over one side of each rice bowl.
6. 6Carefully nestle the soft tofu cubes beside the spinach. Drizzle soy sauce, mirin, and remaining sesame oil over the tofu so it soaks in gently.
7. 7Lift each poached egg with a slotted spoon, blot briefly, and place one egg on top of each bowl so the yolk can break over the rice later.
8. 8Scatter sliced green onions, sesame seeds, and nori strips over everything. Add a small spoon of chili crisp or a dusting of shichimi if you want heat.
9. 9Serve immediately while the rice is hot and the egg yolk is still molten, mixing at the table for a silky sauce.
10. 10For meal-prep, pack rice, spinach, and tofu separately from the egg; poach a fresh egg in the morning or use a soft-boiled egg that travels well for desk lunches.