Japanese asparagus & scrambled tofu

Name: Japanese asparagus & scrambled tofu Recipe
Yield: 4
Ingredients: 300g / about 10.5 oz block firm tofu well drained; 1 tbsp spring onion; 0.5 Tbs. olive oil; 0.5 tsp. rice vinegar; 0.25 tsp. turmeric; 1 tsp. white/red miso mixed with a couple of teaspoons of water to form a loose paste (or make do with dark miso + 1tbsp sugar?); salt and pepper; 7 med asparagus stalks; 1 carrot peeled into thin slices

Number of Servings: 4

Ingredients

300g / about 10.5 oz block firm tofu, well drained 1 tbsp spring onion 0.5 Tbs. olive oil 0.5 tsp. rice vinegar 0.25 tsp. turmeric 1 tsp. white/red miso mixed with a couple of teaspoons of water to form a loose paste (or make do with dark miso + 1tbsp sugar?) salt and pepper 7 med asparagus stalks1 carrot, peeled into thin slices

Directions

Bring a pot of water to the boil (to speed it up, boil the water in an electric kettle, one of the essential bento making supplies). Add some salt.

Wash and cut up the asparagus. Boil in the pot until just tender, about 2-3 minutes depending on how thick the stalks are. Drain and then dunk in cold water. Drain well.

Add the tofu, crumbled, & oil to the frying pan. Add the vinegar and turmeric and keep stirring. Your objective is to evaporate most of the moisture, to produce a crumbly texture like dry-ish scrambled eggs. Near the end of the cooking process, add the miso and stir through very well. towards the end, add the carrot.

Taste, and season with salt and pepper.

If you�re packing this for bento, let cool, then mix with the asparagus. Also great eaten hot.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SECUNER.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving