Spicy Tofu and Vegetable Scramble

Ingredients

• 1 block Firm Tofu
• 1/2 cup Onion (diced)
• 1/2 cup Bell Pepper (diced)
• 1/2 cup Mushrooms (sliced)
• 1 tablespoon Gochujang (Korean chili paste)
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 2 cloves Garlic (minced)
• 2 tablespoons Green Onion (chopped)
• 1 tablespoon Vegetable Oil

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

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and gently press down with your hands or a clean kitchen towel to remove as much excess water as possible. Once pressed, crumble the tofu into small, bite-sized pieces directly into a bowl.
2. 2Heat the 1 tablespoon of Vegetable Oil in a 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C). Add the 1/2 cup Onion (diced) and cook, stirring occasionally, for 3-5 minutes until the onion pieces look soft and translucent.
3. 3Add the 1/2 cup Bell Pepper (diced) and the 1/2 cup Mushrooms (sliced) to the skillet. Continue to cook, stirring occasionally, for another 5-7 minutes until the vegetables are tender.
4. 4Add the crumbled tofu from the bowl to the skillet. Stir in the 1 tablespoon Gochujang, 1 tablespoon Soy Sauce, 1 teaspoon Sesame Oil, and 2 cloves Garlic (minced). Cook for 5-8 minutes, stirring frequently, until the tofu is heated through and evenly coated with the sauce. The sauce should look slightly thickened.
5. 5Remove the skillet from the heat. Sprinkle the 2 tablespoons Green Onion (chopped) over the tofu scramble before serving.

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