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Japanese Bowl with Onsen Eggs and Tofu over Cauliflower Rice

Name: Japanese Bowl with Onsen Eggs and Tofu over Cauliflower Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Cuisine: japonaise
Ingredients: 250 g firm tofu; 2 piece eggs; 300 g cauliflower; 80 g shelled edamame; 2 tbsp soy sauce; 1 tsp fresh ginger; 1 tbsp sesame oil

A zen bowl featuring silky pan-seared tofu, a runny onsen egg, and cauliflower rice seasoned with soy sauce and ginger. Japanese-inspired comfort in a low-carb version.

25 min2 servings340 kcalDifficulty: Easy

Ingredients

250 g firm tofu
2 piece eggs
300 g cauliflower
80 g shelled edamame
2 tbsp soy sauce
1 tsp fresh ginger
1 tbsp sesame oil

Instructions

Step 1
Grate the cauliflower into rice. Cut the tofu into 2 cm cubes. Grate the ginger.
Step 2
Cook the eggs in water at 65°C for 10 minutes to make onsen eggs. Cool in cold water.
Step 3
Heat the sesame oil in a pan. Brown the tofu for 5 minutes. Add the cauliflower rice, ginger, and soy sauce, and cook for 4 minutes.
Step 4
Divide the mixture into bowls, add the edamame and a peeled onsen egg. Serve.

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