DinnerMain Course

Scrambled Tofu Stir-Fry

Name: Scrambled Tofu Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 450 g extra-firm tofu pressed and crumbled; 45 ml soy sauce; 15 ml rice vinegar; 5 ml sesame oil; 10 g cornstarch; 3 clove garlic minced; 1 tbsp ginger grated; 0.5 pcs yellow onion diced; 1 pcs bell pepper thinly sliced, any color; 2 cup broccoli florets small; 1 pcs carrot julienned or thinly sliced; 30 ml vegetable oil; 2 pcs green onion sliced (optional)

This quick and flavorful stir-fry features crumbled tofu that mimics scrambled eggs, combined with colorful vegetables in a savory sauce. It's a satisfying and easy vegan meal perfect for a weeknight dinner. Serve over rice or noodles for a complete dish.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Easy
Per serving: 232 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gextra-firm tofu, pressed and crumbled
3 clovegarlic, minced
1 tbspginger, grated
0.5 pcsyellow onion, diced
1 pcsbell pepper, thinly sliced, any color
2 cupbroccoli florets, small
1 pcscarrot, julienned or thinly sliced
30 mlvegetable oil

sauce

45 mlsoy sauce
15 mlrice vinegar
5 mlsesame oil
10 gcornstarch

garnish

2 pcsgreen onion, sliced(optional)

Equipment

wok · large skillet · small bowl · spatula

The method

Step by step

1
Press the extra-firm tofu to remove excess water, then crumble it into small, irregular pieces with your hands.
About 5 min
Cook’s note: Pressing tofu helps it absorb flavor better and achieve a firmer texture.
2
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch for the sauce.
About 1 min
3
Heat the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
4
Add the crumbled tofu to the hot pan and cook, stirring occasionally, until it starts to brown and crisp up, about 5-7 minutes.
About 7 min
Cook’s note: Don't overcrowd the pan; cook in batches if necessary.
5
Push the tofu to one side of the pan, then add the minced garlic and grated ginger to the other side.
6
Sauté the garlic and ginger for about 30 seconds until fragrant, then mix them with the tofu.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Add the diced yellow onion, sliced bell pepper, broccoli florets, and julienned carrot to the pan.
8
Stir-fry the vegetables for 3-5 minutes until they are tender-crisp.
About 4 min
Cook’s note: Keep the heat high and stir constantly for a good stir-fry.
9
Give the sauce a quick whisk again, then pour it over the tofu and vegetables.
Cook’s note: The cornstarch settles, so re-whisking ensures even thickening.
10
Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
About 2 min
11
Remove from heat and garnish with sliced green onion, if using.

Per serving

Nutrition

70%Score

Calories: 232.2kcal
Protein: 12.2g
Carbs: 16.8g
Fat: 14.5g
Fibre: 3.6g
Sugar: 5.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover stir-fry in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on the stovetop over medium heat until warmed through, adding a splash of water if needed.