Thai-Inspired Scrambled Tofu with Vegetables

Ingredients

• 1 block Firm tofu
• 1 cup Broccoli florets
• 1/2 cup Carrot
• 1/2 cup Red bell pepper
• 2 stalks Green onions
• 2 tablespoons Soy sauce (gluten-free)
• 1 teaspoon Sesame oil
• 1/4 teaspoon Chili flakes
• 0 Fish sauce

Instructions

1. 1Place the 1 block 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 small, bite-sized pieces using your hands or a fork.
2. 2Prepare your vegetables: cut the 1/2 cup Carrot into small, bite-sized pieces, and slice the 1/2 cup Red bell pepper into thin strips. Slice the 2 stalks Green onions thinly, separating the white and green parts.
3. 3Heat the 1 teaspoon Sesame oil in a 12-inch skillet over medium heat, which is about 350°F (175°C).
4. 4Add the crumbled tofu, 1 cup Broccoli florets, the prepared 1/2 cup Carrot, and the sliced 1/2 cup Red bell pepper to the hot skillet. Stir and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp. The tofu should start to lightly brown.
5. 5Pour the 2 tablespoons Soy sauce (gluten-free) over the tofu and vegetables. Sprinkle in the 1/4 teaspoon Chili flakes. Stir everything together and cook for 1 more minute, allowing the flavors to combine.
6. 6Remove the skillet from the heat. Stir in the white parts of the sliced 2 stalks Green onions. Garnish the scramble with the green parts of the sliced 2 stalks Green onions and serve immediately.

Substitutions

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