Scrambled Tofu

by Sister Khai Nghiem
makes 4 servings


One 16-ounce block of firm tofu
250 ml unsweetened soy milk
Onion and green onion/coriander, chopped
Salt and pepper to taste


1. Rinse the tofu thoroughly. In a bowl, use a fork to mash the tofu into a paste. Add salt and pepper to taste. Add soy milk to cover the tofu paste.
2. Heat oil in a pan. Stir fry the onion until fragrant and golden.
3. Add the seasoned tofu and soy milk paste. Gently stir the liquid until it thickens, about 5-7 minutes. Add chopped green onion or coriander.
4. Turn off the heat. Serve the tofu on a plate with some cracked black pepper.
5. Serve with toast.

Scrambled tofu recipe translated into English by Trac Le.

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