Ginger-Scallion Tofu Scramble
Ingredients
-
2
16-oz. packages
silken tofu, preferably firm
-
4
pieces
scallions
-
1
5-inch piece
ginger
-
4
cloves
garlic
-
2
Tbsp.
light soy sauce
-
1
Tbsp.
mirin
-
1
Tbsp.
toasted or untoasted sesame oil
-
2
tsp.
ground cumin
-
1
tsp.
ground turmeric
-
¼
tsp.
kosher salt
-
¼
tsp.
coarsely ground black pepper
-
4
Tbsp.
plant-based butter or unsalted butter
-
7
oz.
baby spinach
-
¼
cup
fried shallots
-
to taste
chili oil
-
4
slices
sourdough bread
Instructions
- Prepare the tofu by draining and patting it dry, then let it sit on paper towels.
- Trim and slice the scallions, reserving some for serving.
- Grate the ginger and garlic using a box grater and chop them finely.
- Mix the soy sauce, mirin, sesame oil, cumin, turmeric, salt, and pepper in a small bowl.
- Heat the butter in a skillet, then sauté the scallions, ginger, and garlic until softened.
- Add the soy sauce mixture to the pan and cook until reduced.
- Add the spinach in batches, cooking until wilted.
- Gently break the tofu into pieces and add to the pan, stirring gently until warmed through.
- Serve the scramble topped with fried shallots, reserved scallions, and chili oil, alongside toasted bread.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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