Shan Tofu Scramble

Ingredients

• about 450 g Firm tofu
• 2 tbsp Chickpea flour
• 1 tsp Turmeric powder
• 1/2 medium Onion
• 2 cloves Garlic
• 2 stalks Scallions
• 2 tbsp Vegetable oil
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g of firm tofu in a large bowl. Use your hands to crumble the tofu into small, irregular pieces that resemble coarse crumbs.
2. 2In a separate small bowl, whisk together the 2 tablespoons of chickpea flour and the 1 teaspoon of turmeric powder. Gradually add 1/4 cup of water while whisking continuously until you have a smooth, thick paste with no lumps.
3. 3Peel and finely chop the 1/2 medium onion and peel and mince the 2 cloves of garlic. Trim and thinly slice the 2 stalks of scallions, separating the white and green parts.
4. 4Heat the 2 tablespoons of vegetable oil in a 25.4 cm non-stick skillet over medium-high heat (190.6°C / 190°C). Once the oil is shimmering, add the chopped onion and minced garlic. Cook, stirring often, for 3 to 4 minutes until the onion is softened and translucent and the garlic is fragrant, but not browned.
5. 5Add the crumbled tofu to the skillet with the onions and garlic. Pour the chickpea flour and turmeric paste over the tofu. Cook, stirring frequently with a spatula, for 10 to 15 minutes, until the tofu is heated through, has turned a golden yellow color, and is starting to become slightly crispy in places.
6. 6Stir in the white parts of the sliced scallions. Continue to cook for 1 more minute, stirring constantly, until the scallion whites are slightly softened.
7. 7Remove the skillet from the heat. Stir in the green parts of the sliced scallions.
8. 8Serve the Shan Tofu Scramble immediately over the 4 cups of cooked rice.

Related Guides