Garlicky Tofu Scramble with Green Onions and Herb Salad
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!
- 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.
Tried this recipe?Let us know how it was!