Recently, I found a local Korean market that has incredible fresh tofu. I’m not in the habit of getting misty-eyed over tofu, but this stuff is amazing.
Typically, the flavour of tofu is drowned out with sauces and marinades. I wanted to make an easy meal that would celebrate this tofu without completely obliterating the tofu flavour.
I snuck some vegetables in there…
This is reality food; the type of food most people have the energy and time to make at the end of a long workday. It’s not fancy but it is inexpensive and it fills you up!
Serve it with hash browns for breakfast or put it on rice for dinner. A little hot sauce doesn’t hurt!Print
Asian Tofu Scramble
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 servings
- 1.5 lbs of firm tofu
- 1/2 cup red onion, diced
- 1 medium tomato, diced
- 3 tbsp green onion or chives , chopped
- 2 cups spinach or arugula
- 2 tsp light olive oil (or other cooking oil)
- 2 tsp toasted sesame oil
- 1/2 tsp turmeric
- 1 tsp soy sauce
- 1/2 tsp salt
- 1 tbsp mirin or seasoned rice vinegar
- 1/4 tsp ground black pepper
- In a bowl, mash the tofu up in to smaller pieces. Don’t worry about breaking it all up, you will continue to break it down in the pan.
- Set the tofu aside.
- In a large non-stick pan, heat the olive oil and sesame oil on medium-high heat.
- Add the onions and cook until they turn translucent.
- Add the tomato and the turmeric and cook it until the tomato breaks down.
- Add the tofu and mix it in the pan until it is an even yellow colour.
- Add the soy sauce, salt and mirin and mix it in.
- Add the spinach or arugula and stir it in.
- It is finished when the greens are wilted.
- Serve with rice, toast or hasbrowns.
- Top with your favourite hot sauce.