11/3/2022 0 Comments Eggy tofu scrambleOnce they are soft and golden, remove them from the pan and save them for later.Īdd the drained block of tofu to the pan. Sauté the vegetables over medium-high heat. Heat a large frying pan (preferable nonstick) with olive oil, vegan butter or your preferred cooking oil. Remove the core of the bell pepper and cut it into very small dices. Slice the scallions and set the green parts aside (you'll add them to the soft tofu scramble at the end). Simply let the excess water drip off while you chop and sauté the veggies. You can't press it like regular tofu as it breaks easily. To drain the silken tofu, remove it from its package and delicately place it in a fine-mesh sieve over the sink. The salt loses its aroma (and its eggy taste) if cooked for too long. Only add the black salt shortly before serving.This allows you to easily scrape the bottom of the pan and release any sticky pieces without damaging the pan. Use a flexible spatula rather than a wooden spoon.Using a non-stick pan and adding a little bit of oil helps with that and prevents burning. #Eggy tofu scramble skinAs you can see in the recipe video, the tofu tends to form a skin that sticks to the bottom of the pan.
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