Asian Breakfast Scramble

Name: Asian Breakfast Scramble
Ingredients: 2 Tbs. vegetable oil; 2 Tbs. minced fresh ginger; 2 Tbs. minced garlic; 1 onion, coarsely chopped; 1 10-oz. pkg. Asian-flavored baked tofu, cut into 1/2-inch cubes; 8 oz. bok choy, thinly sliced into ribbons; 1 Tbs. hoisin sauce; 2 Tbs. Chinese rice wine; 1 Tbs. low-sodium soy sauce; 6 large eggs, beaten; 1 bunch scallions, sliced, for garnish

11 ingredients

7 steps

Ingredients

2 Tbs. vegetable oil
2 Tbs. minced fresh ginger
2 Tbs. minced garlic
1 onion, coarsely chopped
1 10-oz. pkg. Asian-flavored baked tofu, cut into 1/2-inch cubes
8 oz. bok choy, thinly sliced into ribbons
1 Tbs. hoisin sauce
2 Tbs. Chinese rice wine
1 Tbs. low-sodium soy sauce
6 large eggs, beaten
1 bunch scallions, sliced, for garnish

Directions

1

Heat oil in large wok or skillet over medium heat, and stir-fry ginger and garlic 1 minute.
2

Add onion, increase heat to medium-high and stir-fry about 5 minutes.
3

Add tofu, and stir-fry 1 minute.
4

Add bok choy, hoisin sauce, rice wine and soy sauce, and stir-fry 3 to 4 minutes more, making sure bok choy shreds are evenly distributed.
5

Reduce heat to medium, and stir in eggs.
6

Continue to cook and stir about 3 minutes more, or until eggs are cooked through.
7

Remove from heat, garnish with scallions and serve.