To make the tofu soboro (scrambled tofu),
wrap the tofu in thick layers of paper towels, place on a heatproof dish, and microwave for 2 minutes at 500 W.
Put the tofu in the paper towels on a sieve or colander and let cool. When it has cooled, press with both hands over the paper towels to squeeze out the water thoroughly, unwrap and crumble the tofu with your hands.
Heat sesame oil in a frying pan, add the crumbled tofu and cook over medium heat, stirring constantly with a whisk until crumbly.
When the moisture has evaporated and it resembles crumbled ground meat, add the remaining flavoring ingredients and continue to cook by stirring with a whisk.
When all the moisture has evaporated, it's done! Transfer to a plate.
To make the iri tamago (fluffy scrambled eggs), beat an egg with chopsticks, add the condiments and water, and mix well.
Put the egg mixture into a small pan and heat. When it starts to bubble, turn the heat down to low, and cook while stirring constantly with a whisk.
When it's fluffy and crumbly, turn the heat off and transfer immediately to a plate.
To make the komatsuna namul, wash the komatsuna well, place on a plate so half of the greens are facing one way and the other half the other way, and wrap with cling film. Microwave for 90 seconds at 500 W.
Remove the cling film and cool. When it has cooled, squeeze out the moisture with your hands, and chop into 5 mm pieces.
Put the chopped komatsuna and ingredients in a bowl with the ground sesame seeds, and mix well.
Serve hot rice into a bowl, top neatly with the tofu soboro, iri tamago, and komatsuna, and it's done!
You could sprinkle the leftover tofu soboro in simmered kabocha squash, simmered daikon radish and in many other dishes. Or pack in your bento.
Story Behind this Recipe
I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that.
It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento.