It had been over three weeks since I cooked myself a proper meal.  Between traveling and coming home to a taste buds that were craving all of New York's best eats, I was starting to empathize with twenty-somethings who seemingly have an aversion to picking up a cooking utensil in the kitchen.  Why eat in, when dining out is so much better and easier? I quickly bookmarked those thoughts after getting distracted when I passed by the farmer's market earlier this week on my way to a meeting.  And on my way back, finally picked up a few groceries.  I decided on going all out with the carbohydrates -- my body was really begging me for them after a few weeks worth juicing in LA.

If you grew up eating rice, you probably understand my struggle: no meal is complete without a serving of rice and if you ever choose to skip the said carb, you're probably still hungry after.  So, first home cooked meal was this simple concoction. A simple rice bowl topped with fresh basil, marinated tofu, sesame seeds, green onions, and a fried egg.

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Crispy Tofu Rice Bowl serves 4

Jasmine or Japanese rice

1 pack extra firm tofu

1 cup light soy sauce

Green onions, finely sliced

1/2 tablespoon of sesame seeds

Dark opal basil, few leaves

1 cucumber, sliced

1 egg, fried

Cook rice according to package servings and instructions.

Slice tofu into 1/2 cubes, marinate in soy sauce for about 10-15 minutes. Heat oil in a large non-stick skillet on medium-high. Add tofu and fry until browned. Remove from heat.

Once rice is cooked, remove from heat and let cool. Mix in sesame seeds and green onions.

Prepare rice bowl by placing rice on bottom then topping with tofu, cucumbers, a fried egg, and basil. Drizzle with sesame oil.