Spicy Tofu Scramble with Gochujang and Fall Greens

Ingredients

• about 450 g Firm tofu, crumbled
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 1 tsp Maple syrup
• 1 tbsp Sesame oil
• 2 cloves Garlic, minced
• 2 cups Kale, chopped
• 1 tbsp Vegetable oil

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

Instructions

1. 1Place the about 450 g Firm tofu on a clean kitchen towel or paper towels. Gently press down on the tofu to remove as much excess water as possible. Once pressed, crumble the tofu into bite-sized pieces in a medium bowl.
2. 2In a separate small bowl, whisk together the 2 tbsp Gochujang, 1 tbsp Soy sauce, 1 tsp Maple syrup, and 1 tbsp Sesame oil until well combined.
3. 3Place a 25.4 cm skillet on the stovetop and set the heat to medium (176.7°C / 175°C). Add the 1 tbsp Vegetable oil to the skillet.
4. 4Once the oil is shimmering, add the 2 cloves minced Garlic to the skillet. Sauté the garlic for about 30-60 seconds, until you can smell its fragrance, being careful not to burn it.
5. 5Add the crumbled tofu to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tofu begins to lightly brown and firm up.
6. 6Pour the prepared gochujang mixture over the tofu in the skillet. Stir everything together to ensure the tofu is evenly coated with the sauce. Cook for another 2 minutes, stirring, allowing the sauce to thicken slightly.
7. 7Add the 2 cups chopped Kale to the skillet with the tofu and sauce. Stir well and cook for about 3 minutes, or until the kale has wilted down.
8. 8Serve the Spicy Tofu Scramble immediately.

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