Thinly slice the onion, julienne the carrot, and boil in 1 cup of water.
Skim the scum and add the tofu and flavoring ingredients. Simmer until the liquid has evaporated.
Beat the eggs well, and pour into the pan. When it has cooked a little, gently stir to combine with the tofu and vegetables.
Serve on a dish and sprinkle with sesame seeds.
Story Behind this Recipe
I used healthy tofu in place of chicken for "oyakodon" (chicken & egg rice bowl).
Since tofu has a lot of moisture, if the taste becomes diluted, add soy sauce for flavor. Don't cook the egg too much, so that it stays fluffy. It becomes even more delicious if you sprinkle with shichimi spice at the end. This is a light tofu dish, but if you use meat instead, it'll become a rich dish.