Recipes / Supper / Veggie Love

Recipe: Soft-scrambled tofu with oyster sauce, Thai basil and egg

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

Note: While extra firm tofu is great for stir-frys, opt for firm (at the firmest) in this recipe. When warmed through, it becomes silky and smooth while still retaining a bit of structure.Scrambled Tofu with Oyster Sauce & Basil


  • 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.

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