This is the kind of bowl you throw together when you’re too tired to cook, but still want something warm, soft, and oddly perfect. Silken tofu, a barely set egg, hot rice, and a splash of soy sauce — that's it. It takes five minutes, no brainpower, and feels like a quiet hug in the middle of the night.

Why You'll Love This Bowl

• Requires zero effort: No chopping. No frying. No thinking.
• Soft and soothing: Perfect texture for when you want something gentle.
• Late-night approved: Ideal for midnight cravings or comfort meals.
• Customizable: Add toppings if you’re feeling fancy — or not.
• Microwave-friendly: But doesn’t feel like microwave food.

Steamed and Soft and Just Enough

Soft tofu, a just-set egg, and warm rice come together in this ultra-simple bowl built for tired nights and slow mornings. Gently seasoned and endlessly comforting, it’s the kind of lazy meal that requires almost nothing but delivers everything you crave — warm, soft, and quietly perfect.

Ingredients:

• 1 serving cooked rice
• 1 block silken tofu (about 150–200g)
• 1 egg
• 1–2 tsp soy sauce
• 1 tsp sesame oil

Optional toppings:

• Chopped green onion
• Kimchi
• Furikake or sesame seeds
• Chili flakes
• Roasted seaweed
• Leftover banchan

Instructions:

1. Warm the Tofu:
Place silken tofu in a microwave-safe bowl. Microwave for 1–2 minutes, until hot and wobbly.

2. Add the Egg:
Crack an egg on top of the tofu. Microwave again for 30–60 seconds, just until the egg white sets. The yolk should still be soft (or cook longer if you prefer it firmer).

3. Assemble the Bowl:
Scoop the hot rice over or alongside the tofu and egg. Break into it with a spoon so everything mingles.

4. Season and Top:
Drizzle with soy sauce and sesame oil. Add whatever toppings you have around — or nothing at all.

Note on the Rice:

Sometimes a dish is only as comforting as the rice beneath it. For stir-fries, saucy dishes, or anything with bold flavor, I like my rice soft and steady—not too dry, not too sticky. Here's how I usually make it:

How to Make Soft, Fluffy White Rice

1. Rinse 1 cup of white rice (short- or medium-grain works well) under cool water until the water runs mostly clear.
2. Add to a pot with 1¼ cups water and a pinch of salt, if you like.
3. Bring to a gentle boil, then lower the heat, cover, and simmer for 15–18 minutes.
4. Turn off the heat and let it sit, covered, for 10 more minutes.
5. Fluff with a spoon or rice paddle before serving.

This makes about 2–3 servings. Double or triple it if you're feeding more or want leftovers for tomorrow’s lunch.

Storage:

Honestly, this dish is best eaten immediately — it's a one-bowl, one-sit situation.
But if you must:

• Store the tofu and rice separately in the fridge for up to 2 days.
• Reheat gently and add the egg fresh.

Notes:

• No microwave? You can gently warm the tofu and egg in a pot with a lid or steam setup.
• Egg tip: Microwave in short bursts to avoid overcooking the yolk.
• Upgrade it: Add gochujang, miso butter, or a splash of soup soy sauce for a deeper flavor.
• Perfect rice: Leftover rice works just fine — give it a quick microwave or steam refresh.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs