Sorry for all the updates, but this one I had to share. If you’ve ever tried the original recipe, I say to crumble the tofu. Recently I cubed it (as I would for a stir fry) instead, and it turned out much better! When eaten alone or with tortilla, it just tasted more filling and the tofu seemed to absorb more flavor if cut into larger pieces. When you crumble it and cook it, the tofu seems to loose a lot of the moisture.
So follow the original recipe, but just cube the tofu instead of crumbling it!
I made this with the tofu cubed and it was so delicious! The flavors blend very well together. The dish tasted the same as it does at my favorite restaurant. I can’t wait to make it again!
You asked to freeze the tofu before scrambling. In this variation, do you still have to freeze the tofu before you cube them?
No you can do it before or after cubing…but easier to remove the water before cubing so you can squeeze it all out. And you can also crumble it into larger pieces after freezing and thawing out.