Asian Inspired Tofu Scramble

This past weekend, my in laws came back from a trip.  They brought some goodies home from a farmers market for us to try.  To read more on what they gave us, you can click here.  A few things they brought back were a daikon radish and a few peppers I had never seen before.  One was purple and one was white.  They were both bell peppers.  So, I thought I would use them in an Asian inspired tofu scramble!  I just love Asian food.

It came out yummy!  Really, this dish is so adaptable.  You can add whatever veggies and make it your own.  If you wanted to, you could wrap it in a whole grain tortilla or a lettuce wrap. 🙂

Asian Inspired Tofu Scramble

1 pkg organic firm or extra firm tofu drained and cut into small cubes

2-3 bell peppers cut in thin strips

1 daikon radish cut in thin strips

2 carrots cut into thin strips

2-3 cloves of garlic

1/2 cup broccoli florets

2 T toasted sesame oil

For the sauce:

1 T miso paste

3 T water

2 T mirin

1/2 T brown sugar

1/2 tsp umeboshi vinegar

1/4 cup organic good quality soy sauce (I used San J)

Take the oil, daikon and garlic and heat in a pan on med heat.  Once you see them start to soften and turn translucent, add the rest of the veggies and cook for a few minutes until everything gets soft.

When everything looks soft, toss in the tofu and the sauce.  Crumble the tofu slightly as you toss it into the pan.  Turn the heat up slightly and let everything cook for a bit.  The mixture will look a bit watery, but if you cook it uncovered, some of that water will burn off.

Once some of the liquid has burned off, remove from heat.  Plate and enjoy! 🙂


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