Scrambled tofu with crispy chili from Tofu from Emma de Thouars

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It was the cookbook that out of the blue got a permanent position in the cookbook collection of many home cooks. And that’s not surprising: Amazing Asia – and then the Vega edition – of Emma de Thouars made your most dreamed Asian dishes suitable for making all by yourself, in one fell swoop. And yes, there is book number 3: this time completely devoted to Emma’s – and our – great love tofu. We can already reveal the recipe for scrambled tofu with crispy chili.


For 2 people

  • 4 slices of firm (sourdough) bread
  • Olive oil for frying
  • 200 grams soft tofu
  • 1 tablespoon of Lao Gan Ma . crispy chili
  • pinch of salt
  • ½ teaspoon black vinegar
  • Chives, spring onion and/or coriander for garnish


The book proves once again: tofu is still often unjustly underrated . As Emma herself says in the intro: “A whole book about tofu, yes really. When I tell people what I’m doing, I get a lot of surprised faces. It seems especially difficult for everyone to come up with so many recipes with tofu, an ingredient that many people don’t know what to do with.”

All shapes and sizes

As in her previous books, you don’t just read the 40 recipes, but really just enjoy everything. And that also makes cooking a lot easier. We get tips for the pantry, how to make tofu yourself, tofu as an appetizer or as a masterpiece , sweet, saucy and not so saucy variants. If you finish the entire book, you could almost add tofu to your resume.

Is your favorite weekend breakfast bread with scrambled eggs ? Be like Emma, ​​and trade your eggs for tofu. Essential tip: take soft tofu, which has the same structure as a perfectly baveuse scrambled eggs.

scrambled tofu

Scrambled tofu with crispy chili

Cut the slices of bread as straight as possible so that they cook evenly. Heat a few tablespoons of olive oil in a frying pan and fry the bread in it for a few minutes until golden brown. If you didn’t cut correctly, press the parts that remain white with a spatula or kitchen tongs. Remove from pan and place baked side up on 2 plates.

Meanwhile, crumble the tofu in a bowl. Wipe the pan clean and heat the crispy chili in it until you see it become a little more liquid and start to bubble. Add the tofu, salt and black vinegar and let it simmer for a few minutes. If all goes well, moisture will come out of the tofu, make sure this moisture all evaporates again.

Meanwhile, finely chop the chives, spring onions and/or coriander (including stalks). Spoon the tofu on the bread, finish with the chives, spring onions and/or coriander and serve.

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