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. ---------------------------------------------------------------------------
Nutrition
Ingredients
