KamalKitchen

Schezwan Scrambled Tofu – a few nothces above your everyday scramble

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veggies for scrambled tofu

There were some things lying in my fridge for a long time that needed to be used up pronto. There was a package of tofu, some aging red peppers and mushrooms, wilting celery, you get the picture. I also had an un-opened bottle of Ching’s Secret Schezwan sauce lying around that I hadn’t sampled yet. The need of the hour was a 15 minute lunch leveraging what was in the fridge, and the taste buds demanded something tangy and spicy, maaybe Indo-Chinese.
All the typical things that come to mind like schezwan tofu/paneer, manchurian, paneer/tofu chilli etc. required time, effort and Oil. I was missing the simplicity of the ‘bhurji days’ when all you had to do was fry some onions and tomatoes and crack a few eggs in it.
scrambled tofu done
I decided to combine all these myriad elements into making a simple scrambled tofu using the ready made Schezwan paste/sauce.
The results cleared my sinuses and burnt my tongue, mostly due to my over zealous use of the paste/sauce and my greed !!
This recipe uses a few vegetables, but you can pretty much use anything you have and want. I would probably prefer to have a home made sauce so that I can control the heat, but then it would not fall under the almost instant category.
The recipe for Schezwan Scrambled Tofu is as follows –
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Schezwan Scrambled Tofu – a few nothces above your everyday scramble

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 3 cups

1/2 cup

Schezwan Scrambled tofu is hot and garlicky and loaded with veggies and protein. Serve on lettuce or a hoagie and dive in.

Ingredients

  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped red/greeen pepper
  • 2 TBSP Shezwan sauce ( more as needed)
  • salt and pepper to taste
  • 1 package of firm or extra firm tofu
  • 1 Tbsp Oil

Method

  1. Chop or slice all vegetables in a similar form and size
  2. Drain and wash tofu and set aside
  3. In a wok or heavy pan, heat the oil and fry the onion till it softens. Add the celery and peppers and then add mushrooms.
  4. Once the vegetables soften a little, add the sauce and fry for 2-3 minutes
  5. Crumble the tofu into the wok and keep stirring/sauteeing until any water from the tofu evaporates and the tofu is well mashed into the sauce
  6. Adjust seasonings according to taste

 

Serving Suggestions: Serve hot with roti or paratha, Use as a spread for subs/hoagies and eat with lots of crunchy fresh veggies, steamed rice, or fry rice into this mixture for a bhurji fried rice

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