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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salad oil	2	teaspoons		82.5067	0.0	0.0	9.3333
onion	1		peeled sliced	64.0	14.944	1.76	0.16
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
sugar	4	teaspoons		73.416	18.3632	0.0	0.0
tofu	12 1/3	ounces	firm	503.48699999999997	9.7201	60.3835	30.4889
baby spinach leaf	6	cups	rinsed drained	-	-	-	-
egg beater substitute	3/4	cup		-	-	-	-
rice	6	cups	cooked	4051.5	887.445	79.143	7.3260000000000005
rom tomato	1/4	cup	diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.