Umami Sunrise Tofu Scramble

Press the tofu for at least 10 minutes between layers of paper towels with a heavy plate on top to remove excess moisture. This ensures a better texture when stir-frying.

In a small bowl, whisk together the miso paste, soy sauce, mirin, and 1 tablespoon of warm water until the miso is fully dissolved into a smooth sauce.

Heat neutral oil in a large non-stick skillet or wok over medium-high heat. Add the white parts of the green onions and the grated ginger, stirring for 30 seconds until fragrant.

Add the sliced shiitake mushrooms and cook for 3 minutes, stirring occasionally, until they release their moisture and begin to brown at the edges.

Add the diced red bell pepper and edamame. Stir-fry for 2 minutes until the pepper softens slightly.

Crumble the pressed tofu into the skillet in rough, uneven pieces of varying sizes to mimic the texture of scrambled eggs. Sprinkle the turmeric over the tofu and stir to distribute the golden color evenly.

Pour the miso sauce over everything and toss gently but thoroughly, cooking for another 2 to 3 minutes until the tofu is heated through and has absorbed the sauce.

Remove from heat and drizzle with toasted sesame oil. Toss once more.

Divide among serving plates and top with the green parts of the green onions, crumbled nori, toasted sesame seeds, and a pinch of shichimi togarashi.

Serve immediately alongside rice or toast, with extra soy sauce on the side for those who want it.