There’s nothing worse than a bland and soggy tofu scramble. Unfortunately, that seems to be the way most of them are – even at restaurants. The problem is, as far as I can tell, that everyone appears to cook the tofu and all the other fillings at the same time, which is why they always turnout watery. Another common problem is a fear of spice. A little chili powder, turmeric, and salt and pepper can go a long way.
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