Oyakodon literally translates as “parent & child donburi,” while “don” means bowl. It is a type of donburi–a Japanese rice bowl dish with simmered ingredients–made with eggs. Oyako, which means “parent & child” is represented by the traditional usage of chicken & egg. Don’t get it? What do chickens lay? Eggs, hah! Since this dish is vegetarian, let’s just pretend tofu is a step-parent of the egg. This dish is perfect for breakfast, brunch, or lunch! Too impatient to wait for the baked tofu? Try stir frying the tofu or use mushrooms, seitan, glutinous soy protein chunks, or whatever else you’d like instead!
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Tofu Oyakodon
- Total Time: 30
- Diet: Vegetarian
Ingredients
- 1/2 package of extra-firm tofu, drained, & cut into 1” cubes.
- 2 Tbsp vegetable, safflower, sunflower, or canola oil
- 1 yellow onion, thinly sliced
- 5 eggs, beaten
- 2 cups spinach
- 1 tsp white pepper
- salt to taste
- 1 Tbsp ponzu or soy sauce
- 1 oz vegetable broth or genmaicha tea
- 1 Tbsp mirin
- 1 Tbsp sake
- 1/3 cup green onions, chopped
Instructions
- Pat dry your tofu & place in a medium mixing bowl. Add 2 Tbsp of oil to the bowl, softly mixing the tofu & oil together until evenly coated. Toss onto an aluminum foil-lined baking sheet & bake in your toaster oven at 425 ºF for 15 minutes. Drain excess oil.
- Heat remaining 1 Tbsp oil in a frying pan on medium-high heat. Add sliced onions & stir occasionally until brown.
- Meanwhile, in a medium mixing bowl, whisk together eggs, spinach, salt, & pepper. Returning to the frying pan, add the ponzu, vegetable broth, mirin, & sake to the onions. Add the baked tofu to the frying pan. Stir fry for 2 minutes.
- Finally, add the egg mixture into the frying pan, turning down the heat to about medium & let it sit. Don’t worry about it coating the pan evenly. You shouldn’t cook the eggs for more than 5 minutes as it should still be slightly runny. Serve eggs atop of rice & top the oyakodon with green onions.
Notes
If you don’t have any sake in your pantry, substitute it with mirin.
- Prep Time: 10
- Cook Time: 20
- Category: Brunch
- Method: Pan-Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 129
- Sugar: 2
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 7
- Protein: 10
- Cholesterol: 233
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