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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Diners at Penny Cluse could choose which sauces and accompaniments they wanted on the famous tofu scramble, and Wall would always get the peanut-ginger sauce and add avocado and cilantro. Perfect for breakfast with a corn muffin or a slice of whole-wheat toast, the Tofu Scramble with Peanut-Ginger Sauce and Avocado is also an “all-day kind of dish,” as Wall describes it. Pair it with a cucumber salad for an easy lunch, or serve it over rice or noodles for dinner.
Wall, who had been going to the restaurant since she was a kid, says, “I think what I love about this dish and why I would always order it above anything else is it’s really quite unique—at least, I never went to any other restaurant where you could get a tofu scramble with peanut-ginger sauce.”
Although Wall can no longer go to Penny Cluse, she keeps the flavors and memories of her meals there alive in her own kitchen. And now you can try the popular dish for yourself too.
Cook Mode(Keep screen awake)Ingredients5tablespoonswater3tablespoonssmoothnatural peanut butter1 1/2tablespoonsrice vinegar1tablespoonreduced-sodium soy sauce1tablespoonmincedfresh ginger2teaspoonshoney3mediumcloves garlic, minced1 (14-ounce) package firmtofu2teaspoonsextra-virgin olive oil1/2teaspoonsalt4scallions, thinly sliced on an angle1 mediumavocado, sliced2tablespoonsfreshcilantro leaves
Cook Mode(Keep screen awake)
Ingredients
5tablespoonswater
3tablespoonssmoothnatural peanut butter
1 1/2tablespoonsrice vinegar
1tablespoonreduced-sodium soy sauce
1tablespoonmincedfresh ginger
2teaspoonshoney
3mediumcloves garlic, minced
1 (14-ounce) package firmtofu
2teaspoonsextra-virgin olive oil
1/2teaspoonsalt
4scallions, thinly sliced on an angle
1 mediumavocado, sliced
2tablespoonsfreshcilantro leaves
DirectionsWhisk water, peanut butter, vinegar, soy sauce, ginger, honey and garlic together in a small bowl until smooth.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielDrain tofu; pat dry with paper towels. Slice the tofu crosswise into 8 (1/2-inch-thick) slabs. Coarsely crumble each slab into uneven pieces.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielHeat oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and sprinkle with salt; cook, undisturbed, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Flip the pieces gently; cook, stirring occasionally, until all sides are golden brown, about 7 minutes. Add scallions; cook, stirring constantly, until the scallions are bright green and tender, about 2 minutes. Remove from heat; pour the peanut-ginger sauce over the top and gently stir to coat the tofu. Transfer to a platter. Top with sliced avocado and cilantro leaves.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielEatingWell.com, July 2024
Directions
Whisk water, peanut butter, vinegar, soy sauce, ginger, honey and garlic together in a small bowl until smooth.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielDrain tofu; pat dry with paper towels. Slice the tofu crosswise into 8 (1/2-inch-thick) slabs. Coarsely crumble each slab into uneven pieces.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielHeat oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and sprinkle with salt; cook, undisturbed, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Flip the pieces gently; cook, stirring occasionally, until all sides are golden brown, about 7 minutes. Add scallions; cook, stirring constantly, until the scallions are bright green and tender, about 2 minutes. Remove from heat; pour the peanut-ginger sauce over the top and gently stir to coat the tofu. Transfer to a platter. Top with sliced avocado and cilantro leaves.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Whisk water, peanut butter, vinegar, soy sauce, ginger, honey and garlic together in a small bowl until smooth.
Drain tofu; pat dry with paper towels. Slice the tofu crosswise into 8 (1/2-inch-thick) slabs. Coarsely crumble each slab into uneven pieces.
Heat oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and sprinkle with salt; cook, undisturbed, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Flip the pieces gently; cook, stirring occasionally, until all sides are golden brown, about 7 minutes. Add scallions; cook, stirring constantly, until the scallions are bright green and tender, about 2 minutes. Remove from heat; pour the peanut-ginger sauce over the top and gently stir to coat the tofu. Transfer to a platter. Top with sliced avocado and cilantro leaves.
EatingWell.com, July 2024
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Nutrition Facts(per serving)274Calories20gFat14gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
