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Japanese Tofu Donburi





Yields
Makes 4 servings

Notes: Although shelf-stable tofu doesn't require refrigeration before it is opened, it is often sold alongside fresh tofu in refrigerated cases.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 528Calories from Fat 16
% Daily Value *
Total Fat 9.5g15%

Saturated Fat 1.9g10%
Cholesterol 159mg53%
Sodium 1116mg47%
Total Carbohydrate 88g30%

Dietary Fiber 2.8g12%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.