Recipe: Scrambled tofu with crispy chili

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Recipe: scrambled tofu with crispy chili

Our former colleague Emma de Thouars has a great love for Asian cuisine, especially Chinese. During her travels through Asia, she fell in love with tofu, because with this silky product you can put the most delicious dishes on the table. In her new cookbook Tofu, Emma shows you what you can do with tofu through forty different recipes, including this scrambled tofu with crispy chili.

Ingredients

• 4 slices of sturdy (sourdough) bread
• olive oil for frying
• 200 grams of soft tofu
• 1 tbsp. crispy chili from Lao Gan Ma
• pinch of salt
• ½ tsp. black vinegar
• chives, spring onion and/or coriander for garnish

Emma: ‘My standard weekend breakfast is bread with scrambled eggs, chili crisp, and something fresh. Spring onion, coriander, chives, or a combination, whatever I have at home at that moment. Sometimes it happens that I have no eggs at home, but I do have tofu. That works just as well. Often people add turmeric to scrambled tofu to make it yellow like eggs. I think that's nonsense. Tofu is just very tasty on bread, even if it's white. Make sure to use soft tofu, which has the same texture as a perfectly runny scrambled egg. If you find chili crisp a bit too intense for the morning, you can also eat this tofu with rice, but I recommend broadening your horizons a bit.’

How to make the tofu with crispy chili

• Cut the slices of bread as straight as possible so they cook evenly. Heat a few tablespoons of olive oil in a frying pan and fry the bread in it until golden brown in a few minutes. If you haven't cut well, press down the parts that remain white with a spatula or kitchen tongs. Remove from the pan and place with the fried side up on 2 plates.
• Meanwhile, crumble the tofu into a bowl. Wipe the pan clean and heat the crispy chili in it until you see it becoming a bit more liquid and starting to bubble. Add the tofu, salt, and black vinegar and let it simmer for a few minutes. If all goes well, moisture will come out of the tofu, make sure this moisture evaporates. Meanwhile, finely chop the chives, spring onion, and/or coriander (including stems). Spoon the tofu onto the bread, finish with the chives, spring onion, and/or coriander, and serve.

Title: Tofu
Author: Emma de Thouars
Price: €23,99
Publisher: Nijgh & Van Ditmar