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Recipe Tue Nov 18 2008
Here's a good, quick tofu scram for you to fry up in a pan or on a griddle. They key is to cook it golden. And the key to that is a hot, oiled pan, preferably cast iron or well-oiled stainless steel. Seeds add a nice crunch to contrast the soft tofu.
Squeeze the tofu: For a good tofu scram, tear into the block of tofu with your hands, squeeze, but don't let any split away that's not smashed. Let only the smallest crumbs drop into the bowl of sauce below. It helps to squeeze no more than about half a pound at a time, so squeeze twice, because this recipe takes a pound. I like Chicago-made Mu Tofu for this recipe because it's very firm with a good, solid texture.
Give the tofu a good mix into the sauce with a few shakes of turmeric (not shown).
Cook in a little hot peanut oil in a hot cast iron pan, and then flip when the underside is golden. Pat the tofu down to a quarter-inch or so when you first put it in the pan, so it easily cooks through.
I served mine with a side of mesclun tossed in a little salt, black pepper, and the juice of half a lemon - the half left from the tofu scram's sauce. The extra lemon in the sauce escaped and added an extra juiciness to my scram.