Equipment
* optional
Ingredients
Tofu & Prep
- 425 g extra-firm tofu, drained and pressed
- 30 ml olive oil
Flavor Base
- 60 g maple syrup
- 30 ml low-sodium soy sauce
- 3 g fresh sage, finely chopped
- 2½ ml hot sauce
- 2 garlic, finely grated
- 30 ml water
- fine sea salt, to taste
- freshly ground black pepper, to taste
Nutrition (per serving)
Method
If not already pressed, slice the drained tofu horizontally into two large slabs. Pat the tofu dry with paper towels to remove as much moisture as possible. Wrap the tofu tightly in paper towels and place it under a heavy object, like a cast-iron skillet, for approximately 30 minutes. This step is crucial for achieving a good texture.
In a small mixing bowl, whisk together the maple syrup, soy sauce, chopped sage, hot sauce, grated garlic, and water until well combined.
Season the pressed tofu on all sides with salt and pepper to taste. Heat the olive oil in a medium skillet over medium-high heat. Add the tofu and sear for 3 to 6 minutes per side, until golden brown and lightly crispy.
Reduce the heat to medium. Break the seared tofu into irregular, bite-sized pieces using a spatula or wooden spoon. Pour in the maple-sage mixture and continue to cook, stirring and breaking up the tofu further, for 2 to 4 minutes until the sauce is absorbed and the tofu is golden brown. Adjust seasoning with additional salt, hot sauce, or maple syrup to taste.
Serve immediately, or keep warm for up to 30 minutes.
Chef's Notes
- For the best results, use extra-firm tofu and press out as much water as possible before cooking.
- Adjust the amount of maple syrup and hot sauce to suit your taste preferences.
- Feel free to add other spices or vegetables to customize your scramble.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Reheating: Reheat gently in a skillet over medium heat or in the microwave. Add a splash of water to prevent drying.
