This recipe is from Quick-Fix Vegan by Robin Robertson. It has a variety of vegetable with lots of spices to give this dish a unique Southeast Asia taste. The flavor was a bit sweet from the Hoisin sauce, and a bit spicy from the curry and cayenne. Serve with a bowl of brown rice for a quick dinner. Leftover are also great for lunch the next day. A leftover lunch idea is to use a tortilla to make a “tofu scramble burrito” with more Hoisin sauce.
Indonesian Vegetable and Tofu Scramble
2 tablespoon hoisin sauce
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons ground coriander
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 pound extra-firm tofu, drained and diced or crumbled
1 tablespoon neutral vegetable oil
1 small yellow onion, chopped
1 carrot, thinly sliced
2 to 3 cloves garlic, minced
2 teaspoons grated fresh ginger
4 cups finely chopped bok choy
1/2 cup frozen peas
Salt and freshly ground black pepper
In a medium bowl, combine the hoisin sauce, soy sauce, water, coriander, curry powder, and cumin. Add cayenne to taste. Stir until well mixed. Add the tofu and toss gently to coat. Set aside.
Heat the oil in a large skillet over medium heat. Add the onion and carrot. Cover and cook until softened, 5 minutes.
Remove the lid and stir in the garlic, ginger, and bok choy.
Cook, stirring, until the bok choy is wilted, about 4 minutes.
Add the reserved tofu mixture and the peas. Season to taste with salt and pepper. Cook, stirring gently to combine and heat through, about 7 minutes.
If the mixture is too dry, add a splash of water. Taste and adjust the seasonings. Serve hot.