Asian-y Tofu Scramble
A little bit stir-fry, a little bit breakfast—no matter how you label it, this filling combination of vegetables, tofu, and eggs is great any time of day.
What to buy: Look for chile-garlic sauce in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar).
This recipe was featured as part of our Make Your Own Tofu story.
- 6 large eggs
- 2 tablespoons whole milk
- 2 teaspoons chile-garlic sauce
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 ounces cremini mushrooms, thinly sliced (about 1 cup)
- 1/4 cup red bell pepper, small dice
- 6 ounces soft tofu, crumbled (about 1 1/4 cups)
- 2 scallions, thinly sliced (white and light green parts only)
- 1 tablespoon minced fresh cilantro
1Combine eggs, milk, chile-garlic sauce, and salt in a large mixing bowl and whisk until eggs are broken up and smooth.
2Melt butter in a large frying pan over medium heat. When it foams, add mushrooms and bell pepper and season with salt and freshly ground black pepper. Cook until vegetables are soft and the pan is almost dry, about 10 minutes. Add tofu, season with salt, and cook until heated through, about 3 minutes.
3Reduce heat to low and pour egg mixture into the pan. Gently stir until eggs thicken and begin to set, about 7 minutes. Sprinkle scallions over eggs and stir to incorporate. Continue cooking, stirring occasionally, until eggs are completely cooked through, about 2 minutes more. Add cilantro, stir to combine, and remove from heat. Serve immediately.
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