Japanese Tofu Donburi

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


Makes 4 servings

Recipe from


Nutritional 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


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.