Dice the tofu into 1 cm cubes. Slice the cabbage roughly. Combine the sauce ingredients.
Heat sesame oil in a frying pan or sauce pan over medium heat. Add the cabbage and fry. After it has wilted, pour in the sauce ingredients.
Once it's boiled, add the tofu and tempura crumbs. Simmer for about 5 minutes. Taste first and pour in the beaten egg. Cover and cook until the egg is soft cooked. Turn the heat off.
Transfer onto the rice in a bowl and sprinkle on nori flakes if you like. Serve.
Story Behind this Recipe
A recipe from a cookbook inspired me to prepare this dish. I often make egg rice bowls with leftover vegetables. The result was healthy and tasty.
You can use any vegetables you like, such as carrot or onion, not only cabbage. Try not to move the food around after you add the tofu otherwise the shape of tofu will be damaged too much. Before adding the beaten egg make sure you taste first. If it is too bland, simmer a little longer to reduce the sauce.