Can I use silken tofu for this recipe?
No, firm or extra-firm tofu is essential for the scrambled texture. Silken tofu will result in a mushy consistency.
BREAKFAST
Burmese Tofu Scramble with Turmeric and Chili
This vibrant Burmese-inspired tofu scramble offers a flavorful and protein-packed start to your day. Firm tofu is crumbled and infused with aromatic turmeric, spicy chili, and savory aromatics, creating a unique and satisfying breakfast experience.
HOW TO MAKE IT
Let's cook.
01
Press excess water from the firm tofu, then crumble it into small pieces using your hands or a fork. Set aside.
02
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Add the finely diced red onion and cook for 3-4 minutes, until softened and translucent.
03
Add the minced garlic and grated fresh ginger to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04
Stir in the ground turmeric and red chili flakes. Cook for 30 seconds, stirring constantly, to bloom the spices.
05
Add the crumbled tofu to the skillet. Season with 1/2 teaspoon of salt. Cook for 7-10 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
06
Remove the skillet from the heat. Garnish generously with fresh chopped cilantro before serving.
About This Recipe
This vibrant Burmese-inspired tofu scramble offers a flavorful and protein-packed start to your day. Firm tofu is crumbled and infused with aromatic turmeric, spicy chili, and savory aromatics, creating a unique and satisfying breakfast experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a squeeze of lime juice or a dash of soy sauce at the end of cooking. Adjust chili flakes to your preferred spice level.
Easy Substitutions
You can substitute green onions for red onions, or use a pinch of cayenne pepper instead of chili flakes. For a milder flavor, omit the chili flakes entirely.
Storage & Reheating
Store leftover Burmese Tofu Scramble in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat until warmed through.
Serving Suggestions
Serve this Burmese Tofu Scramble with warm flatbread, a side of steamed rice, or wrapped in lettuce cups for a lighter meal. It also pairs well with a simple cucumber salad.
Common Mistakes
1. Not pressing the tofu: This leads to a watery and bland scramble. Always press your tofu. 2. Overcooking the aromatics: Burnt garlic or ginger can make the dish bitter. Cook them until fragrant, not browned. 3. Not blooming the spices: Briefly cooking the turmeric and chili flakes in oil enhances their flavor and aroma. 4. Undersalting: Tofu needs proper seasoning to taste its best. Taste and adjust salt as needed.
Frequently Asked Questions
Is this recipe vegan?
Yes, this Burmese Tofu Scramble is naturally vegan and gluten-free.
Can I add other vegetables?
Absolutely! Diced bell peppers, spinach, or mushrooms would be delicious additions. Add them with the red onion or after the tofu, depending on their cooking time.
MORE TO KNOW
Pressing the tofu is a crucial step for achieving the right texture in this scramble. It removes excess water, allowing the tofu to absorb the flavors better and preventing a watery dish. You can use a tofu press or wrap the tofu in paper towels and place a heavy object on top for at least 15-20 minutes.
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