Saturday, April 24, 2010

Really excellent Tofu Scramble

This might be the best tofu scramble I've ever had.  This is principally because I've had a lot of lackluster ones: they're often bland, and the texture is either too dry or too tofu-ey.  This version, on the other hand, was flavorful, and the tofu was both wet and soft enough to seem "eggy" and had some chewier parts.  This was effected by using a sort of braising cooking method: saute, and then cook in liquid.  The saute part makes possible the browned-and-chewy part, but the liquid cooking makes the tofu more flavorful and gets the right level of moisture (that is, you cook the liquid off until it's right).  Also, miso adds a more savory-umami flavor to the dish than salt would.  Note 7/2012: this is great with some soyrizo thrown in as well.

Really excellent Tofu Scramble with Greens, Avocado, Cilantro, and Tomato

1 TB vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 large bell pepper, diced
2 tsp ground cumin
1 block firm tofu, cubed
1 TB garlic chili paste
1 1/2 TB yellow miso paste
1/4 c warm water
1 tsp turmeric
avocado, tomato, cilantro, chopped scallions etc. as accompaniments

1. In a large skillet, heat oil over medium high heat.  Saute onion, garlic, bell pepper, and cumin for about 5 minutes or until vegetables begin to soften.
2. With your hands, squeeze out some of the excess water from the tofu (i.e., into the sink) before crumbling the tofu into the skillet.  Cook for several minutes, until tofu begins to brown.
3. In a pyrex, combine chili paste, miso, water, and turmeric.  Pour this mixture over the tofu, reduce heat, and simmer until all the liquid is evaporated.  Add salt and pepper if needed (remember the miso!).
Serves 3-4.

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