eggs kurosawa

Today I want to share my variation of a recipe from the Rebar Modern Food Cookbook, from the Rebar Modern Food Restaurant in Victoria, British Columbia. I’ve never eaten there. I always forget about it when I’m in Victoria, which isn’t that often. Hopefully I’ll remember next time I visit because I like a number of their recipes. This particular recipe is one of my favorites. It’s delicious, meatless, not too heavy, quick to prepare – perfect when you don’t want to spend too much time in the kitchen, but you still want something fabulous for dinner. You need to make the chili sauce recipe as well, but it is simple and makes enough for two meals. You can make the sauce ahead as it keeps well in the fridge. I added the vegetables to the recipe so that it becomes a one dish meal. I found a new brand of tofu at a Korean grocery store, and I was curious about it being “hand-made”. I like to support hand-made.

tofu package

block of tofu

cubed tofu

browing the tofu

cut up carrots and zucchini

tofu & veggies cooking

eggs kurosawa

Eggs Kurosawa

2 cups cooked brown rice

1 tbsp. oil

1/2 block firm tofu, cut into 1/2” cubes

1/4 cup soy-chile sauce (recipe follows)

2 scallions, thinly sliced

4 eggs, slightly beaten

2 tsp. butter

1/4 sheet nori (seaweed), thinly sliced

1 tsp. toasted sesame seeds

Assorted vegetables, finely cut (suggested: carrots, celery, zucchini, broccolini, mushrooms, cauliflower etc.)

Heat oil over med. high heat. Add tofu and sauté until lightly browned.

Add veggies to pan. (Make sure to cut so finely that they will cook in a couple of minutes.)

Add soy-chile sauce and simmer for 2 minutes. Add the scallions and keep warm.

Meanwhile, beat the eggs. Heat butter in a small skillet and scramble the eggs until light and fluffy.Leave the eggs  slightly undercooked as they will continue cooking with the heat from the rice and chile mixture.

Divide hot rice among two shallow bowls. Top each with scrambled eggs, tofu sauce mixture. Sprinkle with sesame seeds and nori slivers.

soy chile sauce

Soy Chile Sauce

3 garlic cloves, minced

1/2 tsp. red chile flakes

1 tbsp. sesame oil

1 tbsp. vegetable oil

3/4 cup soy sauce

3/4 cup stock

1/4 cup honey

2 tsp. cornstarch, whisked with 1/2 cup water

Gently heat the oils in a pot until a piece of garlic sizzles. Add the remaining garlic and chile flakes and sauté until the garlic starts to turn golden. Whisk in the soy sauce and stock and bring the mixture to a simmer.

Stir in the honey and bring to a gentle boil. Slowly whisk in the cornstarch/water slurry. Simmer 5 minutes, or until slightly thickened and glossy. Cool and refrigerate for up to one week if not using immediately.

13 Comments

  1. This is really interesting. I haven’t even heard of some of the ingredients before. Not sure I could even access them in my part of the world. But it has encouraged me to give tofu a try!
    Thanks.

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    1. What items are you stuck on? I might be able to suggest alternatives. Even with some variations it should still be a tasty dish. Tofu really acts like a sponge for flavors so I wouldn’t suggest eating it plain. Some people like it, but generally it’s what you do with it that counts. Thanks for the comment!

      Like

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