Japanese Egg and Tofu Rice Bowl with Napa Cabbage
Healthy, simple, and perfect for busy weeknights! This Egg and Tofu Rice Bowl with Napa Cabbage combines soft scrambled eggs, tender tofu, and a savory sauce into an easy, satisfying meal.
Looking for egg and tofu dishes? Try my Vegetarian Soboro Don, Tofu Katsu Don, or Tofu Hamburger (Vegetarian)!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You’ll Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Egg and Tofu Rice Bowl:
How To Make Egg and Tofu Rice Bowl: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Prepare the beaten eggs, sauce, and chopped Napa cabbage.
Step 2
Cook the eggs, then set aside.
Step 3
Sauté the Napa cabbage until slightly softened.
Step 4
Add the sauce and tofu to the pan.
Step 5
Return the cooked eggs and simmer for a few minutes.
Step 6
Stir in the potato starch mixture and cook until the sauce thickens.
Serve steamed rice in a serving bowl and pour the tofu and egg mixture over the rice. Enjoy this comforting Japanese dish!
Storage and Reheating
Store any leftover egg and tofu mixture in an airtight container in the fridge and consume it within two days. When you’re ready to eat, heat it in the microwave.
What To Serve With
To complement this egg and tofu rice bowl, I recommend serving it with napa cabbage coleslaw, egg miso soup, and hiyayakko (cold tofu)!
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Japanese Egg and Tofu Rice Bowl with Napa Cabbage
Print Pin SaveEquipment
- Large Frying Pan
Ingredients
- 3 Eggs
- ⅛ head Napa Cabbage
- ½ block Tofu
- Vegetable Oil, as needed
- Cooked Rice, for serving
For The Sauce
- 1 cup Water
- 2 tsp Dashi Powder
- 1 Tbsp Soy Sauce
- ½ Tbsp Sugar
For the Thickener
- 1 Tbsp Potato Starch
- 1 Tbsp Water
Instructions
- Prepare Ingredients: Beat the eggs in a small bowl. Wash the Napa cabbage and cut it into bite-sized pieces. In a separate bowl, mix the sauce ingredients.
- Cook the Eggs: Heat a frying pan over medium heat. Add the oil, then pour in the beaten eggs. Stir gently as they cook to create large, soft scrambled egg chunks. Transfer the eggs to a plate and set aside.
- Cook the Napa Cabbage: Wipe the frying pan clean, add more oil, and heat over medium heat. Add the Napa cabbage and sauté briefly until it softens slightly.
- Simmer with Sauce: Pour in the prepared sauce, then gently scoop the tofu into the pan using a spoon, placing the pieces evenly on top. Return the cooked eggs to the pan. Simmer for 2–3 minutes to let the flavors combine.
- Thicken the Sauce: Mix the potato starch with water until smooth in a small bowl. Slowly pour it into the pan and stir gently. Cook for about 1 minute, until the sauce thickens.
- Serve: Spoon freshly steamed rice into serving bowl and pour the tofu and egg mixture over the rice. Serve immediately and enjoy this comforting Japanese dish!
Notes
- Avoid overcooking the eggs to keep them soft and fluffy.
- Mix the potato starch well with water in a small bowl before adding it to the pan to prevent lumps in the sauce.
- After adding the starch mixture, stir continuously to achieve a smooth, glossy finish for the sauce.
Delicious and so satisfying, with a nice variety of textures! Reheats well, too, although we didn’t have many leftovers. 😉
That’s great to hear! Thanks for trying the recipe, Christine!