Asian cuisine

Easy

Scrambled Eggs and Tofu

Name: Scrambled Eggs and Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian Chinese
Ingredients: 500 g Firm Tofu; 0.5 cup Carrot; 3 count Eggs; 0.5 cup Cashew; 0.25 cup Scallion; 1 tbsp. Garlic Sprouts; 1 tbsp. Ginger; 1 tbsp. Soy Sauce; 0.1 cup Oyster Sauce; 1 tbsp. Chili Flakes; 1 tbsp. Cooking Oil; 0.5 tbsp. Sesame Oil; 0.5 tsp. Salt; 0.5 tsp. Pepper; 1 tbsp. Rice Vinegar

Chef Bao Qiu

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Are you missing scrambled eggs? Chef Bao shows you easy steps on how to make the best Scrambled Eggs and Tofu! This dish is so simple, but the combination of scrambled eggs, silky tofu and garlic sprouts is just the best.

Recipe

PRE TIME: 10 min

COOKING TIME: 10 min

TOTAL TIME: 20 min

2 SERVING

Ingredients:

500 g Firm Tofu
0.5 cup Carrot
3 count Eggs
0.5 cup Cashew
0.25 cup Scallion
1 tbsp. Garlic Sprouts
1 tbsp. Ginger
1 tbsp. Soy Sauce
0.1 cup Oyster Sauce
1 tbsp. Chili Flakes
1 tbsp. Cooking Oil
0.5 tbsp. Sesame Oil
0.5 tsp. Salt
0.5 tsp. Pepper
1 tbsp. Rice Vinegar

Directions:

Step 1

In a small bowl, beat 3 eggs inside. Add salt and vinegar. Mix well.

Step 2

Warm up a skillet in medium-high heat, add cooking oil, pour in the beaten eggs and mix as scrambled egg. Move out and set aside.

Step 3

Mash the tofu in a large bowl. Set aside.

Step 4

Warm up another large pan in high heat, add cooking oil, minced ginger, minced scallion, minced garlic sprouts, diced carrot and crushed cashew. Seasoning with soy sauce, oyster sauce, pepper, sesame oil and chili flakes. Stir-fry well then add mashed tofu in.

Step 5

Turn down to medium-low heat, fry until sauté. Add the mixed eggs in. Stir-fry well and serve immediately.