Seasoned Egg, Buckwheat, Rice and Vegetable Nourish Bowl

Egg, Tofu and Buckwheat Nourish Bowl

I came across whole grain buckwheat groats a while back when I was searching for complex carbohydrate alternatives to rice and quinoa. I usually mix it with rice to give it extra bite. Buckwheat is gluten free and has high nutritional value. It is known as a pseudo grain that resembles a grain but biologically it is a seed. Today I was inspired to do some meal prepping with some tofu, vegetables and eggs. I miss those delicious, seasoned eggs you get at ramen restaurants, so I decided to make batch today for throughout the week. I boiled the eggs for 7 minutes because they looked a bit bigger but in hindsight 6 minutes would have been perfect. You would usually add sake to the egg marinade but I didn’t have any but it tastes good without it. A little bit of preparation work with all the chopping but super simple after that. It can all be stored for the next few days for quick lunches or dinners.

Nourish Plate: Buckwheat, Jasmine Rice, Tofu, Seasoned Egg, Zucchini, Carrot and Pepper.


  • Tofu 16oz
  • 6 Eggs
  • 1/2 cup buckwheat
  • 2 cup jasmine rice
  • 1 cup zucchini
  • 1 cup carrot
  • 1 cup red pepper
  • 2 tbsp mirin
  • 1 cup soy sauce
  • Water
  • 1 tbsp sugar


Seasoned egg

  • Bring water to the boil add 6 eggs – 6 – 7 minutes depending on size of egg if you like jam like yolk.
  • Peel eggs.
  • In a glass container add light soy sauce 1 cup, 2 tbsp of mirin, 1 tbsp sugar and water to cover eggs. Put on lid and marinate 3 hours plus in the refrigerator

Buckwheat and Jasmine Rice

  • Cook buckwheat and rice together in rice cooker. Wash well and add 3 cups of water.

CrispyTofu Triangles

  • Cut tofu block in half, then into squares and then into triangles.
  • Dry tofu with kitchen paper
  • Air fry 15 @ 400F or until crispy


Chop or stamp vegetables. Braise with a splash of water for a few minutes until tender. Grab your favorite plate or bowl assembled the cooked ingredients together. Enjoy!


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