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Japanese Tofu Donburi

Yield 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

Nutrition Information

  • calories 528
  • caloriesfromfat 16 %
  • protein 22 g
  • fat 9.5 g
  • satfat 1.9 g
  • carbohydrate 88 g
  • fiber 2.8 g
  • sodium 1116 mg
  • cholesterol 159 mg

How to Make It

  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.