Japanese Tofu Donburi

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons salad oil
• 1 onion, peeled and thinly sliced
• 2 tablespoons minced fresh ginger
• 1 cup vegetable broth
• 1/4 cup soy sauce
• 4 teaspoons sugar
• 12 1/3 ounces silken firm tofu
• 6 cups baby spinach leaves, rinsed drained
• 3/4 cup egg beaters egg substitute
• 6 cups hot cooked rice
• 1/4 cup diced roma tomato

Recipe

• 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.