I consider myself lucky to have been a part of the spur: family since the early days of Soften the Fck Up. At that time I was completing my PhD about men's experiences of depression. One of the findings of my research was that men in Australia tend to see homogeneity in mental health services and messaging. Something that I have always loved about spur: is the way it provides alternative ways for people to think about and engage with mental health. Spur: has also shaped my own work. Through engaging with spur:, I came to see the value of lived experience informing everything I do (and everything that we do in the mental health space - and the health sector more broadly). My research now focuses on consumer leadership in health, I only author papers together with consumer co-authors, and I’ve become the world leader (in terms of number of research papers) in consumer, carer, and community leadership in health.
This is something I make fairly often because it’s so tasty, simple, and thoroughly nourishing. It can easily be a bento for your lunch the next day, and it’s just as tasty if you eat it for breakfast, lunch, or dinner (or a snack in between).
This recipe makes 2-3 serves (depending on how hungry you are!) Soborodon is a rice bowl covered in 3 toppings and in my version of the dish, the toppings are ground tofu, scrambled egg, and spinach.
· 1 cup japanese short-grain rice
· 2 tbsp cooking oil
· 250g tofu (you can use a block of tofu OR fried tofu puffs)
· 1 tbsp grated ginger
· 1 tbsp sake
· 1 tbsp sugar
· 1 tbsp mirin
· 2 tbsp soy sauce (if you use gluten free soy sauce, then the whole dish is gluten free)
· 2 large eggs
· 1 tbsp sugar
· 1 generous bunch of spinach
· 1 tbsp sesame oil
· 1 tbsp soy sauce
· A dash of rice vinegar for a kick
1 · You can cook the rice using your own method. My method is to put 1 cup of rice in a saucepan with 1.5 cups of water (and leave to soak while preparing other ingredients).
2 · Bring to a boil, and once boiling, turn down to a simmer and cover for 12 minutes.
3 · Leave to one side until ready to serve as a few extra minutes sitting in the saucepan cooks the rice just right.
Prepare the ground tofu:
1 · Grate or mince the tofu.
2 · Put 1 tbsp of oil in a hot pan, and fry the tofu until there are some nice crunchy bits.
3 · Put the 1 tbsp of sake in the pan and allow the heat to evaporate the sake. This is good for the flavour of the tofu.
4 · Mix in the 1 tbsp each of sugar and mirin, and 2 tbsps of soy sauce in the tofu. Continue to cook for a while, stirring, until the flavours are mixed through. Set the tofu aside.
Prepare the scrambled eggs:
1 · Beat the 2 eggs and 1 tbsp sugar in a small bowl until sugar is dissolved.
2 · Put 1 tbsp of oil in a hot pan. Pour in the egg mixture and immediately and continuously stir the mixture with a handful of chopsticks (5-6 chopsticks) as this breaks the scrambled egg into little pieces.
Prepare the spinach:
1 · Separate the spinach bunch into leaves. Boil these in hot water for 1-2 minutes (you want them to be a vibrant green so don’t over cook them).
2 · Strain spinach and put it in a bowl, and mix the 1 tbsp each of sesame oil and soy sauce - a kick of rice vinegar here can really lift the whole dish.
1 · Serve the rice in each bowl.
2 · On one side of each rice bowl, put a stripe of the cooked tofu.
3 · On the other side of the bowl, put a stripe of the scrambled egg.
4 · Place a line of spinach in the middle of each stripe in the bowl.
5 · ENJOY! It can be nice to put some togarashi and kewpie on top to taste if you like.
Recipe shared byBrett Scholz
Brett spends his days fighting for a health system that is (non-tokenistically) co-produced with or led by service users; and spends his weekends drinking matcha latte and playing his piano.
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