Filipino-Inspired Tofu Rice Bowls
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Filipino-Inspired Tofu Rice Bowls

Filipino-Inspired Tofu Rice Bowls

with Fried Egg and Shallot Rice

An homage to one of the quick and functional family-friendly recipes of the Philippines known as 'giniling,' this is a dinnertime passport to this Southeast Asian paradise.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time3 minutes


serving amount

1 unit(s)


(Contains Soy)

2 unit(s)


(Contains Egg)

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

56 g

Green Peas

56 g

Carrot, julienned

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

28 g

Crispy Shallots

(Contains Wheat)

4 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

Not included in your delivery

0.06 tsp


¼ tsp


0.06 tsp


½ tbsp


1.5 tbsp


(Contains Milk)


Nutrition Values

Calories770 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate86 g
Sugar10 g
Dietary Fiber7 g
Protein33 g
Cholesterol215 mg
Sodium1460 mg
Trans Fat0.5 g
Potassium800 mg
Calcium700 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Medium Non-Stick Pan


Cook rice
  • Add rice, and 1 tbsp (2 tbsp) butter to boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • While rice cooks, core, then cut pepper into 1/2-inch pieces.
Cook veggies
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, peppers and peas. Cook, stirring often until lightly charred, 3-4 min.
  • Add carrots. Cook, stirring often until veggies are tender-crisp. 1-2 min.
  • Transfer to a plate and cover to keep warm.
Cook tofu
  • Pat tofu dry with paper towels, then crumble into pea-sized pieces.
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
  • Reduce heat to medium. Add garlic puree, tomato sauce base, stock powder, soy sauce, 1/2 tsp (1 tsp) sugar and 1/3 (1/2 cup) water. Stir to mix.
  • Add veggies. Cook, stirring often, until sauce has thickened slightly and veggies are soft, 2-3 min.
Cook eggs
  • Heat a medium non-stick pan over medium heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) butter and swirl pan, until melted.
  • Crack in eggs.
  • Season with salt and pepper.
  • Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: Yolks will still be runny! Also, if preferred, pan-fry eggs using 1/2 tbsp oil instead of butter.)
Finish and serve
  • Fluff rice with fork, then stir in half the crispy shallots.
  • Divide rice between bowls. Top with tofu and veggie mixture.
  • Top with fried eggs.
  • Sprinkle remaining crispy shallots overtop.
Modularity step (under step 4)

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Follow the rest of the recipe as written.