Asian Breakfast Scramble

• 2 Tbs. vegetable oil
• 2 Tbs. minced fresh ginger
• 2 Tbs. minced garlic
• 1 onion, coarsely chopped
• 1 10-oz. pkg. Asian-flavored baked tofu, cut into 1/2-inch cubes
• 8 oz. bok choy, thinly sliced into ribbons
• 1 Tbs. hoisin sauce
• 2 Tbs. Chinese rice wine
• 1 Tbs. low-sodium soy sauce
• 6 large eggs, beaten
• 1 bunch scallions, sliced, for garnish

1. Heat oil in large wok or skillet over medium heat, and stir-fry ginger and garlic 1 minute.
2. Add onion, increase heat to medium-high and stir-fry about 5 minutes.
3. Add tofu, and stir-fry 1 minute.
4. Add bok choy, hoisin sauce, rice wine and soy sauce, and stir-fry 3 to 4 minutes more, making sure bok choy shreds are evenly distributed.
5. Reduce heat to medium, and stir in eggs.
6. Continue to cook and stir about 3 minutes more, or until eggs are cooked through.
7. Remove from heat, garnish with scallions and serve.

vegetable oil, fresh ginger, garlic, onion, asianflavored baked tofu, bok choy, hoisin sauce, chinese rice wine, soy sauce, eggs, scallions

Taken from www.vegetariantimes.com/recipe/asian-breakfast-scramble/ (may not work)