Umami-Rich Japanese Tofu Scramble

Heat 1 tablespoon of sesame oil in a large non-stick skillet over medium heat.

Add 1/4 cup of diced yellow onion and 1/2 cup of sliced shiitake mushrooms to the skillet. Sauté for 3-4 minutes until the vegetables are softened.

Add the crumbled 14 ounces of firm tofu to the skillet. Break it up further with a spatula to resemble scrambled eggs.

Stir in 2 tablespoons of soy sauce and 1 teaspoon of grated fresh ginger. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly browned.

Remove from heat and transfer the Japanese Savory Tofu Scramble to serving plates. Garnish with 2 tablespoons of chopped scallions before serving.