Asian-y Tofu Scramble Recipe
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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.
INGREDIENTS
- 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
INSTRUCTIONS
- Combine eggs, milk, chile-garlic sauce, and salt in a large mixing bowl and whisk until eggs are broken up and smooth.
- Melt 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.
- Reduce 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.
I'm a vegetarian so I want to know that can I use something else instead of eggs in this recipe.
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Soft tofu doesn't crumble, it smushes. You need to use extra firm!
Six eggs seems like an awful lot for 6 oz. of tofu. Here in Okinawa tofu is not only a staple but much more delicious than what's generally sold in the US, and Okinawan "Champuru" just might be the original tofu scramble. It's pretty free-form but usually uses tofu, veggies (especially the bitter gourd called go-ya (chu-gwa in Chinese) , and thanks to the American GI's ..... SPAM!
I have a confession to make. I come up with recipes all the time for work that I put tofu into. . . but I cannot stand the stuff.
I would use olive oil instead of butter and add a tablespoon of light soy sauce.
As a vegan, I know that "scrambled tofu" made with extra firm, water packed tofu, is DELICIOUS!!! You dont need to cut corners and use eggs. Add minced garlic, cilantro and fresh cracked pepper. For true veggies, nutritional yeast will round it out. Otherwise some grated parmesan will do.
Enjoy!
I think it would taste eggier, and therefore better, with the egg mixture cooked in a separate pan, and foled in at the last moment. Also, try using firm tofu for a different result.
Thanks for the recipe!