Peanut-Ginger Tofu Scramble

Ingredients

• 5 tablespoons water
• 3 tablespoons smooth natural peanut butter
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon minced fresh ginger
• 2 teaspoons honey
• 3 medium cloves garlic, minced
• 1 (14-ounce) package firm tofu
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon salt
• 4 scallions, thinly sliced on an angle
• 1 medium avocado, sliced
• 2 tablespoons fresh cilantro leaves

Instructions

• 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.