Korean Tofu Scramble with Vegetables

Ingredients

• 1 block Firm Tofu
• 1/4 cup Onion
• 1/4 cup Carrot
• 1 cup Spinach
• 1 tablespoon Soy Sauce
• 1/2 teaspoon Gochujang (Korean chili paste)
• 1 teaspoon Sesame Oil
• 1/4 teaspoon Turmeric Powder

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface. Use paper towels to press out as much excess water as possible, then crumble the tofu into bite-sized pieces in a bowl.
2. 2Heat the 1 teaspoon of Sesame Oil in a 10-inch skillet over medium heat (350°F / 175°C).
3. 3Add the 1/4 cup Onion and 1/4 cup Carrot to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the crumbled tofu, 1 tablespoon Soy Sauce, 1/2 teaspoon Gochujang, and 1/4 teaspoon Turmeric Powder to the skillet.
5. 5Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and lightly browned. The mixture should smell fragrant.
6. 6Add the 1 cup Spinach to the skillet. Stir gently until the spinach has wilted, which should take about 1-2 minutes.
7. 7Serve the Korean Tofu Scramble hot.

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