Japanese Tofu Donburi
Notes: Although shelf-stable tofu doesn't require refrigeration before it is opened, it is often sold alongside fresh tofu in refrigerated cases.
How to Make It
Step 1
1
In a deep 10- to 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.
Step 2
2
Add broth, soy sauce, and sugar. Crumble tofu into about 1-inch chunks and add to pan. Bring to a boil.
Step 3
3
Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.
Step 4
4
Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.
Step 5
5
Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.
Ingredients
2 teaspoons salad oil
1 onion (6 oz.), peeled and thinly sliced
2 tablespoons minced fresh ginger
1 cup fat-skimmed chicken broth
1/4 cup soy sauce
4 teaspoons sugar
1 package (12.3 oz.) shelf-stable silken-style firm tofu
6 cups (about 6 oz.) baby spinach leaves, rinsed and drained
3 large eggs
6 cups hot cooked rice
1/4 cup diced Roma tomato
Directions
Step 1
1
In a deep 10- to 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.
Step 2
2
Add broth, soy sauce, and sugar. Crumble tofu into about 1-inch chunks and add to pan. Bring to a boil.
Step 3
3
Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.
Step 4
4
Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.
Step 5
5
Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.
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