You're going to have to trust me on this one. Tofu done the right way is delicious. It absorbs flavors and this version mimics scrambled eggs. You can add all sorts of vegetables if you want or maybe a fried egg on top, but this is a good and quick base version to start your experimentation.
Adapted from NY Times Cooking. The photo is theirs.
Ingredients:
1 (14-ounce) block of firm tofu
2 Tbl. soy sauce
1 tsp. ground turmeric
1 tsp. ground cumin
2 Tbl. peanut or canola oil
1 can white beans, drained and rinsed
4 scallions, thinly sliced
1 cup minced herbs (basil and/or mint work well)
1/2 cup chopped peanuts
Salt and pepper
Instructions:
Drain the tofu. Slice it in half horizontally, and pat dry with a clean kitchen towel or paper towels. Wrap it up and place something heavy on top and let it sit as long as you have time for (up to 30 minutes) to get as much moisture out as you can.
While the tofu sits, make the sauce by combining the soy sauce, turmeric and cumin in a small dish.
Heat the oil over medium-high in a large skillet. When it just starts to shimmer, add the two tofu slices. Let it cook until it's brown and a little crisp, about 3-4 minutes. Flip the tofu over and add the white beans to the skillet. Let cook another 3-4 minutes until the beans are soft and the tofu has browned on the second side.
Lower the heat to medium. Break the tofu apart into smaller bite-sized chunks with a spoon or your spatula, stirring it into the white beans. Pour in the sauce and stir it to combine a few minutes until it gets absorbed into the tofu. Fold in the scallions, herbs and peanuts and cook another few minutes until everything is heated through. Taste and add salt and pepper if needed.
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