Tofu and Scrambled Eggs

Steps

How to make it

Prep 4 min · Cook 8 min

1. Cut ½ box firm tofu into roughly 2 cm cubes; press dry with paper towels. Beat 2 eggs. Chop 1 scallion, keeping the white and green parts separate.
2. Heat a skillet over medium heat. Add 1 tbsp cooking oil; once hot, add the tofu and pan-fry until golden on all sides, about 3–4 minutes. Set aside.
3. In the same pan, add a little more oil if needed. Stir-fry the scallion whites until fragrant, about 20 seconds.
4. Pour in the eggs and lower to medium-low. Gently push from the edges inward into soft scrambled eggs, about 1–2 minutes—do not overcook.
5. Return the tofu. Add 1 tsp soy sauce and gently toss 30 seconds so the sauce clings.
6. Taste and add a pinch of salt if needed. Sprinkle the scallion greens and toss evenly.
7. Plate while hot and serve with rice.

Tips & storage

Make it easier

• Keep tofu in large pieces so the pan does not turn mushy.
• For extra savor, finish with a pinch of white pepper.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Eat the same day if possible; in a sealed container up to 1 day—reheat gently and stir.

Substitutions

Optional add-ins