Japanese-Inspired Tofu Scramble with Edamame

Press the firm tofu to remove excess water, then crumble it into small pieces using your hands or a fork.

Heat the sesame oil in a large non-stick skillet over medium heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until it starts to lightly brown and dry out.

Stir in the shelled edamame, soy sauce, grated fresh ginger, and garlic powder. Cook for another 3-5 minutes, stirring frequently, until the edamame is heated through and the flavors are well combined.

Taste and adjust seasoning if necessary, adding more soy sauce if desired.

Divide the savory tofu scramble between two plates. Garnish with chopped green onions before serving warm.