- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 green capsicum, finely diced
- 1 large green chilli, seeded and finely chopped
- 3 cm piece ginger, peeled and finely grated
- 6 spring onions, finely chopped
- 500 g silken tofu
- 1 tbsp soy sauce
- small bunch chives, chopped
- 4 thick slices rye, wholemeal or sourdough, toasted
Instructions
- Heat the olive oil and sesame oil in a frying pan over medium–high heat. Add the capsicum, chilli and ginger and cook, stirring frequently, for 3 minutes or until softened. Add the spring onion and stir for 2 minutes or until softened.
- Reduce the heat to medium and add the tofu and soy sauce. Using a wooden spoon, break up the tofu into small pieces and cook, gently stirring for 2 minutes or until heated through.
- Gently stir in the chives. Take care not to overcook the tofu or it will release too much liquid. Spoon the scrambled tofu onto the toast and serve hot.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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