Tofu To Niku Donburi
Yield
3 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
tofu
|
|
| 2 | each |
carrots
shredded |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| ½ | cup |
parsley leaves
finely chopped |
|
| 2 | large |
eggs
|
|
| 8 | ounces |
shrimp
or crab, or crab blend |
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
tofu
|
|
| 2 | each |
carrots
shredded |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 118 | ml |
parsley leaves
finely chopped |
|
| 2 | large |
eggs
|
|
| 231.2 | ml/g |
shrimp
or crab, or crab blend |
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
sugar
|
|
Directions
Heat the oil and sauté all the vegetables until tender (3-4 minutes).
Mash the tofu with a fork.
Add the shrimp or crab, tofu, soy sauce and sugar to vegetables.
Mix well.
Cook until everything is heated.
Beat the eggs and pour over mixture.
Cook until eggs are done.
Serve in a bowl over rice.
