Spicy Tofu Scramble
You can add extra flavor to this dish by adding ¼ cup of chopped onion and 1 teaspoon of chopped red chilies.
INGREDIENTS | SERVES 2
- 6 ounces extra-firm tofu, drained, cut into ½-inch cubes
- ⅛ teaspoon salt, or to taste
- Black pepper to taste
- ½ teaspoon curry powder
- 1 teaspoon granulated sugar
- 1 tablespoon milk
- 1½ tablespoons vegetable or peanut oil
- 2 thin slices ginger
- 1 tablespoon Worcestershire sauce
Place the tofu in a bowl. Use a spatula to gently mash the tofu until it resembles bits of scrambled egg. Stir in the salt, pepper, curry powder, sugar, and milk.
Heat a wok or skillet over medium-high heat until it is nearly smoking, and add the oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove from the pan.
Add the tofu to the wok or skillet. Stir-fry for about 2 minutes, then stir in the Worcestershire sauce. Stir-fry for about 4 minutes or until the scrambled tofu is fluffy but has not browned. Serve immediately.