Asian Scrambled Tofu Enjoy this tofu scramble with Asian greens for breakfast, brunch or a light dinner. Serve with finely chopped spring onion or coriander. Breakfast Lunch Print this recipe Details Serves: 2Difficulty: EasyTo prep: 5 minutesTo cook: 15 minutes Nutrition per servingKilojoules: 1,320kj (315 calories) Protein: 25.2g Fat: 19.8g (sat. 3.2g) Carbohydrate: 6.7g Fibre: 9.3g Sodium: 518mg Potassium: 422mg Carbohydrate/100g: 2.6g Ingredients 300g firm tofu 1 tablespoon sesame oil 1 small brown onion, diced ½ cup Asian greens, chopped e.g., Bok Choy 1 tbsp ginger, grated 1 clove garlic, crushed 1 tsp rice vinegar 3 teaspoons tamari 1 teaspoon sesame seeds ½ tsp five-spice powder ¼ cup spring onion or coriander, finely chopped. Method Remove tofu from the packet and drain. Using a paper towel, pat dry to remove any excess liquid. Place tofu in a bowl and mash using a fork so it resembles scrambled egg. Set aside. Heat sesame oil in a large pan or wok on medium heat. Add the onion and sauté for approximately 3 minutes or until soft. Add the ginger and garlic, sauteing for one minute until fragrant. Add mushrooms and greens, cooking for 5 minutes or until soft. Next add the tofu and cook for 5 minutes, stirring occasionally stirring. Add rice vinegar, tamari and five-spice powder. Stir well to coat the vegetables and tofu. Divide tofu scramble into two bowls. Garnish with sesame seeds and spring onion or coriander.
