Japanese Tofu Donburi

May 28, 2023May 28, 20230 12
Delicious Japanese Tofu Donburi recipe for a healthy meal
in Main

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
6
Calories
314
Sugar
9g
Fat
6g
Donburi is a type of Japanese cuisine that is served in a bowl with rice and toppings. This particular dish features tofu, a popular ingredient in Japanese cuisine. The tofu is cooked with onions, ginger, and soy sauce, and is served on top of a bed of spinach and rice. This dish is healthy, low-fat, and high in protein, making it a great option for those who want to eat a balanced and nutritious meal.

Instructions

1.In a large skillet, heat salad oil over medium heat. Add onion and ginger; cook until onion is tender.
2.Pour in vegetable broth and soy sauce; bring to a boil. Stir in sugar.
3.Add tofu and cook until heated through. Add spinach; cook and stir until wilted.
4.Pour in Egg Beaters; cook and stir until set.
5.Serve over hot cooked rice and top with diced roma tomatoes.

PROS

This dish is a healthy and delicious option for those who want a tasty meal without the guilt.

The combination of tofu and vegetables make this dish low in fat and high in protein.

CONS

Some people may not enjoy the taste of tofu.

This dish can be high in sodium due to the use of soy sauce.

Those with soy allergies should avoid this dish.

HEALTH & BENEFITS

Japanese Tofu Donburi is a healthy and nutritious dish. Tofu is a good source of protein, vitamins, and minerals.
Spinach is high in iron and fiber, and is also a good source of vitamin C and vitamin A.
Together, these ingredients make for a healthy and filling meal.

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