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Garlicky Tofu Scramble with Green Onions and Herb Salad

By March 11, 2021No Comments
Tofu Scramble


Tofu Scramble

Garlicky Tofu Scramble with Green Onions and Herb Salad

Amanda Haas
My son Charlie recently asked to mess around in the kitchen while I was working on this book. I reluctantly agreed, knowing he'd be in my way making a mess. But he ended up combining a few things I never would have, and I found myself eating this recipe directly out of the pan. His biggest tip? The tofu needs to be really dry. Drain it, cut in half cross-wise, and place paper towels over and under it. Then press down on the tofu with the paper towels to extract and absorb the water. You might need to do this a few times before dicing the tofu.
Charlie, thank you for reminding me that sometimes creativity just has to happen!
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 minutes
Servings 4


  • 3 Tbsp fresh-pressed coconut oil or extra-virgin olive oil
  • 3 green onions, white and green parts, thinly sliced on the bias
  • 3 garlic cloves, peeled and thinly sliced
  • One 15-oz package firm tofu, thoroughly drained and diced into 1/2 inch pieces
  • Kosher salt
  • 1 cup mung bean sprouts
  • 2 Tbsp chopped mint
  • 2 Tbsp chopped parsley
  • 1 Tbsp lime juice, plus more as needed
  • Fish sauce for serving (optional)
  • Cooked brown rice for serving (optional)
  • Poached eggs for serving (optional)


  • Place the coconut oil, white parts of the green onions, and garlic in a cold sauté pan. Turn the heat to low. As the aromatics warm, stir occasionally until they are lightly browned and softened, about 4 minutes.
  • Add the tofu and a pinch of salt and turn the heat to medium. Cook, stirring occasionally, until the tofu is well coated with the oil and warmed, about 3 minutes.
  • Stir in the mung bean sprouts and warm for 1 minute. Add the green parts of the green onions and the mint, parsley, and the lime juice.
  • Stir to combine. Taste, adding fish sauce or additional lime juice, if desired.
  • Serve the scramble on its own, or over brown rice with poached eggs on top.
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