YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Egg Scramble with Spinach and Gochujang Sauce
Pan-seared tofu and eggs scrambled with fresh spinach, finished with a drizzle of spicy gochujang sauce and a sprinkle of toasted sesame seeds.
INGREDIENTS
170g Extra Firm Tofu, cubed
2 Large Eggs
1 Large Egg White
2 cups Fresh Spinach
1 tbsp Gochujang Paste
1 tsp Avocado Oil
0.5 tsp Toasted Sesame Oil
1 tsp Sesame Seeds
1 stalk Green Onion, sliced
1 tsp Tamari
PREPARATION
Press the tofu between paper towels to remove excess moisture and cut into half-inch cubes.
Whisk the whole eggs and egg white in a bowl with a small pinch of salt until well combined.
Heat avocado oil in a non-stick skillet over medium-high heat and add the tofu cubes.
Sear the tofu for 5-7 minutes, turning occasionally, until the edges are golden and crispy.
Reduce the heat to medium and add the fresh spinach to the pan, sautéing until it just begins to wilt.
Pour the egg mixture over the tofu and spinach, scrambling gently with a spatula until the eggs are just set.
In a small ramekin, whisk together the gochujang paste and tamari with a teaspoon of water to thin it out.
Transfer the scramble to a plate, drizzle with the gochujang sauce and sesame oil, then garnish with sesame seeds and sliced green onions.