Japanese Tofu Donburi

  1. In pan over high heat, stir oil, onion, and ginger until onion is lightly browned.
  2. Add broth, soy sauce, and sugar. Crumble tofu into about 1-inch chunks and add to pan. Bring to a boil.
  3. Add spinach, cover, and cook until wilted.
  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.
  5. Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.

salad oil, onion, fresh ginger, vegetable broth, soy sauce, sugar, silken, baby spinach leaves, egg beaters, rice, roma tomato

Taken from www.food.com/recipe/japanese-tofu-donburi-199846 (may not work)

Another recipe

Switch theme