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.

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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