Korean Tofu Scramble with Vegetables

Ingredients

• 1 package Firm Tofu (drained and crumbled)
• 1/2 cup Onion (diced)
• 1/2 cup Bell Pepper (diced)
• 1/4 cup Carrot (diced)
• 1 cup Mushrooms (sliced)
• 1 teaspoon Gochugaru (Korean chili flakes)
• 1 tablespoon Soy Sauce (gluten-free)
• 1 teaspoon Sesame Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 tablespoons Green Onion (chopped, for garnish)

Instructions

1. 1Heat the 1 teaspoon of sesame oil in a large 12-inch skillet over medium heat, which is about 350°F (175°C).
2. 2Add the 1/2 cup of diced onion, 1/2 cup of diced bell pepper, and 1/4 cup of diced carrot to the hot skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are slightly softened and the onion looks translucent.
3. 3Add the 1 cup of sliced mushrooms to the skillet. Continue to cook for another 3 to 5 minutes, stirring, until the mushrooms have released their liquid and appear tender.
4. 4Add the 1 package of drained and crumbled firm tofu to the skillet. Stir everything together to combine the tofu with the vegetables.
5. 5Sprinkle the 1 teaspoon of gochugaru (Korean chili flakes), 1 tablespoon of gluten-free soy sauce, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper over the tofu and vegetable mixture. Stir well to distribute the seasonings evenly.
6. 6Continue to cook for 5 to 7 minutes, stirring occasionally, until the tofu is heated through and has developed some lightly browned spots. This indicates it's ready.
7. 7Remove the skillet from the heat. Garnish the Korean tofu scramble with the 2 tablespoons of chopped green onion just before serving.

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