Total Time
20mins
Prep 0 mins
Cook 20 mins

From Sunset magazine

Ingredients Nutrition

Directions

  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.

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