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: Japanese
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

Temps

25 min

Difficulté

facile

Ingrédients

Budget

~4-7 €

Valeurs nutritionnelles

Score santé

Bon · /100

340 kcal

par portion

22 gProtéines

20 gLipides

14 gGlucides

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Etapes

1
Grate the cauliflower into rice. Cut the tofu into 2 cm cubes. Grate the ginger.
5 min
2
Cook the eggs in water at 65°C for 10 minutes to make onsen eggs. Cool in cold water.
12 min
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.
9 min
4
Divide the mixture into bowls, add the edamame and a peeled onsen egg. Serve.
2 min