Japanese Tofu Donburi

• 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

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.
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, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.
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, chicken broth, soy sauce, sugar, tofu, baby spinach leaves, eggs, rice, tomato

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