Ingredients
Units
Scale
- 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