clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2009-05-15 09:41 am
clevermanka) wrote2009-05-15 09:41 am
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Asian-Inspired Tofu Scramble
I got the word that this was pretty tasty and that it was worth posting my recipe experiment.
Asian-Inspired Tofu Scramble
1 block firm tofu (I used locally made Central Soyfoods), crumbled
1 bunch fresh asparagus (buy as skinny stalks as you can find), chopped
1 red pepper, chopped
5-6 shiitake mushrooms, sliced into thin strips
2-3 green onions or scallions, sliced into rounds (include a bit of the top for color)
1 inch piece of ginger, grated
3-4 cloves of garlic, minced
1/2 t five spice powder
2-3 t soy sauce
safflower oil (or other tasteless oil--not olive!)
Heat oil in skillet. Add tofu, asparagus, garlic, and ginger. Stir fry for five to seven minutes. Add red pepper. Stir fry until tofu starts to get speckled golden brown. Just enough to give it some color. This can take a while. Be patient. Add five spice powder and soy sauce. Stir fry a minute or two more. Serve over brown rice.
I didn't season this very heavily because I wanted something light and spring-like. You can always add extra seasonings if you want to go for something more robust.
Asian-Inspired Tofu Scramble
1 block firm tofu (I used locally made Central Soyfoods), crumbled
1 bunch fresh asparagus (buy as skinny stalks as you can find), chopped
1 red pepper, chopped
5-6 shiitake mushrooms, sliced into thin strips
2-3 green onions or scallions, sliced into rounds (include a bit of the top for color)
1 inch piece of ginger, grated
3-4 cloves of garlic, minced
1/2 t five spice powder
2-3 t soy sauce
safflower oil (or other tasteless oil--not olive!)
Heat oil in skillet. Add tofu, asparagus, garlic, and ginger. Stir fry for five to seven minutes. Add red pepper. Stir fry until tofu starts to get speckled golden brown. Just enough to give it some color. This can take a while. Be patient. Add five spice powder and soy sauce. Stir fry a minute or two more. Serve over brown rice.
I didn't season this very heavily because I wanted something light and spring-like. You can always add extra seasonings if you want to go for something more robust.