Home cooking

Tofu and Scrambled Eggs

Name: Tofu and Scrambled Eggs
Prep time: 4 min
Cook time: 8 min
Total time: 12 min
Yield: 1 servings
Cuisine: Taiwanese home cooking
Ingredients: Eggs 2; Firm tofu 1/2box; Scallions 1stalk

A 12-minute solo dinner with tofu, eggs, and scallions—few ingredients, quick cleanup.

Total 12 min Skillet Easy 1 servings

Skillet Cooking for one10-minute mealsRental-kitchen cooking

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Tofu scrambled eggs pack protein into a short weeknight routine and help clear the fridge.

Steps

How to make it

Prep 4 min · Cook 8 min

Press excess water from the tofu with paper towels, cut into large chunks, and chop scallions.
Beat the eggs with a pinch of salt and 1 tsp water until lightly frothy. Heat oil in a skillet and pan-fry the tofu until lightly golden on the surface.
Pour in the eggs and stir gently. When the eggs are almost set, add soy sauce and scallions; toss 2–3 times and serve.

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.

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

Substitutions

Soft tofuGarlic shoots

Optional add-ins

+Diced ham+Shredded cheese+Chopped scallions

FAQ

Can I use soft tofu?

Yes—drain well and stir more gently because it holds more water.

Good for lunch boxes?

Yes—brown the tofu drier and cook the eggs a bit firmer to limit weeping.

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