Gochujang Tofu and Egg Scramble

A creamy tofu and egg scramble with a perfect sweet-salty-spicy sauce. On the table in about thirty minutes.

• ⏲️ Prep time: 20 min
• 🍳 Cook time: 10 min
• 🍽️ Servings: 2-3 servings

Ingredients

• 350g of soft or medium firm tofu, mashed a bit

• 3 eggs, beaten

• 1 Tbsp neutral flavoured oil

• 1 Tbsp toasted sesame oil

• salt and pepper

• 1/2 Tbsp gochujang

• 1/2 Tbsp minced garlic

• 1/2 Tbsp soy sauce

• 1/2 Tbsp maple syrup

• 1/2 tsp corn starch

• 2-3 Tbsp water

• warm rice

• green onion

• toasted sesame seeds

Directions

1. Warm a frying pan over medium-low heat. Add the neutral oil and sesame oil. In a small bowl combine the gochujang, minced garlic, soy sauce, maple syrup, corn starch, and water.
2. Add the tofu to the pan and stir around to heat through.
3. Add the beaten eggs to the pan and stir while cooking. Season the tofu-egg mixture with salt and pepper similar to how you would season scrambled eggs. When the eggs are still wet, maybe half-cooked, add the sauce mixture.
4. Remove the frying pan from the heat and continue to stir while the sauce thickens and egg cooks just a bit more.
5. Serve the mixture hot, over a bowl of warm rice sprinkled with a bit of salt. Garnish with green onion and toasted sesame seeds.