When Chris is out of the house for mealtime, a couple of things happen: 1) I catch up on DVR’d episodes of Real Housewives of ____________ and 2) I whip up a two big portions of a simple, unfussy meal full of comforting flavors — and then eat them both. Tonight was no exception. Tofu is one of those things I always have in the fridge. With sweet and salty oyster sauce and fresh, aromatic basil, this is tofu at its dressed-down best.
Soft-scrambled Tofu with Oyster Sauce, Thai Basil and Egg
By Emily Stoffel
Cooking time: 10 minutes | Serves: 2
- 1 T toasted sesame oil
- 1 small onion, diced
- 1 container firm tofu, drained
- 2 T oyster sauce, or more to taste
- sriracha to taste
- 1 small bunch Thai basil, torn or roughly chopped
- 2 eggs
- toasted sesame seeds
- hot cooked rice
Heat oil in a med-high saute pan or wok until hot. Add diced onion and stir-fry until translucent and lusciously onion-smelling (that’s a technical term), about 1 minute. Add drained tofu and break up into small pieces with a wooden spoon. (Tofu will become softer and silkier as it warms through.) Add oyster sauce, sriracha and basil and stir to combine. Push tofu mixture to far side of pan and crack egg into open space, scrambling until soft-set. Serve tofu scramble alongside egg scramble over hot rice. Top with additional oyster sauce and sriracha to taste. Sprinkle sesame seeds over top.