Braised Eggs, Mushrooms, Tofu Bowl

There are many possibilities to healthy, delicious protein bowls, only limited by imagination. Going beyond traditional pairing of Chinese Soy-Braise Eggs and Tofu with steamed rice or putting together Roast Chicken Quinoa Bowl, Smoked Salmon Quinoa Bowl, the journey today is East Meets West Soy-Braise Eggs, Mushrooms, Tofu Protein Steamed Veggies Bowl.


As a short-cut, I am using store-bought Chinese five-spice tofu nuggets, "borrowing" its braising liquid and flavors to cook with home-prepped hard-boiled eggs, store-bought firm tofu and fresh shiitake mushrooms.  Alternatively, you can braise/cook from scratch with this Chinese Soy-Braise Eggs and Tofu recipe.

Braised Eggs, Mushrooms, Tofu Bowl
Ingredients:
4 hard-boiled eggs, peeled
7-oz extra-firm tofu (half a pack of standard size 14-15oz tofu package. Note: if using entire package, and ending up with a larger batch of tofu braise, do not worry as braise can be kept as leftovers)
1 pack Chinese five-spice tofu nuggets (Hodo brand, available at my local Safeway, check your local store)
2-3 servings of fresh vegetables to be steamed with garic - broccoli, carrot, red cabbage, okra (or your favorite veggie combo)

Directions: Add eggs, tofu, five-spice tofu nuggets into a pot and cook for 15minutes or more (Note: these ingredients are not entirely raw and already cooked - so this step is basically to get the flavors together and get the braise hot and warm). Steam the vegetables when braise is almost ready. Serve the braise atop the steamed vegetables. Store any leftover braise in airtight-container in fridge for 1-2 days (it also means you can enjoy a meal like this for next 1-2 days, and keep it exciting by changing out the choice of vegetables)