Soft and Savory 15-Minute Soft Tofu and Egg Rice Bowl
Quick & Easy 15-Minute Soft Tofu Egg Rice Bowl Recipe – Perfect for Baby Food!
Introducing a super simple baby rice bowl that’s ready in just 15 minutes! This Soft Tofu and Egg Rice Bowl is wonderfully soft and delightfully savory. With its tender texture and mild, nutty flavor, it’s highly recommended as a baby food option. It’s easy to eat and has a comforting taste that picky eaters will love. Enjoy this quick yet satisfying meal!
Ingredients
- 1 packet soft tofu (approx. 300-350g)
- 1/4 onion (approx. 50g)
- 1/3 white part of green onion (approx. 30g)
- 2 eggs
- 1 Tbsp soy sauce
- 0.5 Tbsp oligosaccharide (or honey)
- Water (adjust as needed, about 100-150ml to cover half the tofu’s height)
- A drizzle of sesame oil
- A sprinkle of sesame seeds
- 1 Tbsp brown rice oil (or vegetable oil)
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the onion and mince it very finely. Finely chop the white part of the green onion as well. Mincing them finely makes them easier for babies to eat and helps them blend well with the sauce.
Step 2
Open the soft tofu package. Using a spoon or knife, cut it into large chunks, about 1.5-2 cm in size. Avoid cutting them too small, as they might break apart during cooking. In a separate bowl, crack the eggs and whisk them thoroughly with a fork or whisk until the stringy bits are removed.
Step 3
Heat 1 Tbsp of brown rice oil (or other vegetable oil) in a pan over medium-low heat. Add the minced onion and green onion and sauté until fragrant, about 2-3 minutes, until the onion becomes translucent and releases a sweet aroma.
Step 4
Once the onions and green onions are well sautéed and fragrant, carefully add the chopped soft tofu to the pan. Let the tofu cook undisturbed for about 1 minute before stirring. This helps prevent it from breaking apart too much.
Step 5
Now, add water. Pour in enough water to cover about half the height of the tofu, approximately 100-150ml. You can adjust the amount depending on how much the sauce thickens. Be careful not to add too much water, or the sauce will be too thin.
Step 6
Add 1 Tbsp of soy sauce and 0.5 Tbsp of oligosaccharide to the pan. Soy sauce provides a savory base, while oligosaccharide adds a subtle sweetness and a nice sheen. If making this for babies, you might want to reduce the soy sauce amount or use low-sodium soy sauce, and substitute oligosaccharide with honey or a bit of pear juice. Taste and adjust seasoning as needed.
Step 7
Once the liquid starts to simmer, slowly pour the beaten eggs in a circular motion around the edges of the pan. Once the eggs are about 70-80% cooked, cover the pan with a lid and reduce the heat to low. Let it cook for another 1-2 minutes. This will result in soft, moist eggs that blend beautifully with the tofu.
Step 8
Serve the finished soft tofu and egg mixture generously over warm rice. Finish with a few drops of sesame oil for a nutty aroma and a sprinkle of sesame seeds. Your nutritious and delicious 15-minute Soft Tofu and Egg Rice Bowl is ready! Enjoy a wonderful mealtime with your little one.
