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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Although shelf-stable tofu doesn't require refrigeration before it is opened, it is often sold alongside fresh tofu in refrigerated cases. Ingredients:
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 |
Directions:
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.
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