2 scallions, thinly sliced (white and light green parts only)
1 tablespoon minced fresh cilantro
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.