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Firm Tofu

Scrambled Egg Dish

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.

 

Ingredients:

12 ounces tofu (well pressed, well drained)

2 eggs (slightly beaten)

½ teaspoon sugar

2 teaspoons soy sauce

1 teaspoon Sake or white wine

½ teaspoon sesame oil

1 teaspoon minced parsley

1 tablespoon oil

Dash of pepper

 

Preparation:

Crumble tofu with fork or hand mixer; mix with minced parsley.

 

Break eggs in a bowl and beat well.

 

Heat oil in skillet until hot.  Cook and stir crumbled tofu over medium heat; season with sake, sugar, soy sauce and dash of pepper.

 

Stirring constantly, sauté for about 5 minutes, or until tofu mixture is almost fluffy.  Add beaten eggs and ½ teaspoon sesame oil.

 

Transfer tofu into a bowl and press it slightly with spoon or spatula.  Turn it over into serving plate.  Garnish with parsley.

 

 

 

Draining Method:

For faster results, place tofu on several layers of towels on cutting board and top with water-filled bowl.  Change the towels often.

 

Makes 1 – 2 servings.

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