Savory Chinese Tomato and Egg Stir-Fry over Soft Rice

Rinse 1.75 cups of uncooked Jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2.5 cups of water. Bring to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and cook for 18 minutes. Remove from the heat and let steam, covered, for 5 minutes to ensure a softer texture that is easy for a toddler to chew.

While the rice is cooking, wash 6 medium Roma tomatoes. Score a shallow 'X' on the bottom of each tomato. Submerge them in a bowl of boiling water for 1 minute, then transfer them to an ice bath. Peel off the loosened skins to ensure there are no tough skins that could pose a choking hazard for your toddler. Dice the peeled tomatoes into small, 1/2-inch bite-sized pieces.

Finely mince 2 cloves of garlic and 1 teaspoon of fresh ginger. Wash and finely slice 4 stalks of green onions, separating the white bases from the green tops.

Cut 350 grams of raw silken tofu into small 1/2-inch cubes and set aside. In a large mixing bowl, crack 12 raw large eggs and pour in 2 cups of raw liquid egg whites. Add 1/2 teaspoon of salt and whisk vigorously until completely combined and slightly frothy.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Pour in the whisked egg mixture. Let it sit undisturbed for 10 seconds, then gently sweep the eggs from the edges to the center using a spatula to form large, soft, pillowy curds. Cook until the eggs are mostly set but still slightly glossy and wet (about 2 minutes). Immediately transfer the scrambled eggs back to a clean bowl to prevent overcooking.

In the same skillet, heat another 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, minced ginger, and the white parts of the green onions. Sauté for 1 minute until fragrant. Add the diced tomatoes and cook for 5 to 6 minutes, pressing down gently with your spatula to break them down into a juicy, jammy sauce.

Stir 1.5 tablespoons of granulated sugar and 3 tablespoons of low-sodium soy sauce into the tomato sauce. Carefully fold in the cubed silken tofu and simmer gently for 2 minutes to heat the tofu through.

Return the cooked scrambled eggs to the skillet. Gently fold the eggs into the tomato and tofu mixture, breaking up any excessively large egg clumps into small, child-friendly pieces. Cook for 1 to 2 minutes until everything is hot and beautifully integrated. Remove from the heat and stir in 1 tablespoon of toasted sesame oil and the green parts of the green onions.

To pack for school: Pre-warm your insulated thermoses by filling them with boiling water for 5 minutes, then empty them. Divide the soft cooked Jasmine rice among the thermoses or bowls, and spoon the warm savory tomato, egg, and tofu stir-fry generously over the top. For the 2-year-old toddler, mash the mixture slightly with a fork to guarantee an ultra-soft, safe, self-feeding consistency.