Glazed tofu scramble (vegan & gluten-free)

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, glazed tofu scramble (vegan & gluten-free). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Glazed tofu scramble (vegan & gluten-free) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Glazed tofu scramble (vegan & gluten-free) is something that I have loved my whole life. They are fine and they look fantastic.

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To get started with this particular recipe, we must prepare a few components. You can have glazed tofu scramble (vegan & gluten-free) using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Glazed tofu scramble (vegan & gluten-free):
  1. Make ready 1 medium firm tofu (19OZ)
  2. Make ready 1 packet mushrooms (250 grams)
  3. Get 3 chopped carrots
  4. Make ready 2 tsp finely chopped ginger
  5. Prepare 1 cup chopped leek
  6. Get Chopped scallions
  7. Take 1 tbsp sesame oil
  8. Take 1⁄4 cup toasted pecans
  9. Get For the glazed:
  10. Prepare 1 tbsp sesame oil
  11. Take 3 tbsp soy sauce
  12. Get 1 1⁄2 tbsp brown sugar
  13. Get 2 tbsp corn starch
  14. Prepare 1 tbsp water
  15. Make ready 1 tbsp minced ginger
  16. Take 1 clove minced garlic

Mix tofu cubes and asparagus pieces together, pressing some of the cubes apart into a semi-scrambled texture. Drizzle sweet soy sauce over the mixture and top with chopped almonds. I was just really, REALLY craving it. Heat the oil in a large frying pan over medium heat.

Steps to make Glazed tofu scramble (vegan & gluten-free):
  1. To prepare the tofu, drain the excess water, and squeeze dry it with a towel or paper tissues, and leave it in the fridge for a couple of hours before making the recipe (or even overnight).
  2. Heat sesame oil on a nonstick pan, crumble tofu and cook for 5 minutes, followed by mushrooms for a few minutes, and lastly the rest of the veggies, and cook for 15 stirring every now, and then until everything is well cooked.
  3. While that's cooking, prepare the glaze by mixing the water and cornstarch well first without leaving any lumps, then the rest of the glaze's ingredients.
  4. Add the glaze as a last step, and stir to coat everything.
  5. Serve warm on rice, with lettuce wraps, top of salad, or as a side dish.

I was just really, REALLY craving it. Heat the oil in a large frying pan over medium heat. Glazed tofu scramble (vegan & gluten-free) instructions. To prepare the tofu, drain the excess water, and squeeze dry it with a towel or paper tissues, and leave it in the fridge for a couple of hours before making the recipe (or even overnight). Glazed tofu scramble (vegan & gluten-free).

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