Instructions: In a deep 10- to 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.

Add broth, soy sauce, and sugar. Crumble tofu into about 1-inch chunks and add to pan. Bring to a boil.

Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.

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.

Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.

This recipe yields 4 servings.

Comments: Although shelf-stable tofu doesnt require refrigeration before it is opened, it is often sold alongside fresh tofu in refrigerated cases.

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