✕Step 1 / 2
Crumble the tofu by hand into egg-curd-sized pieces, then pan-fry 3 min to drive off its water.
Why? Frying off the tofu's water first is what keeps the scramble from turning watery — the same logic as heating a pan before eggs.
Crumble the tofu by hand into egg-curd-sized pieces, then pan-fry 3 min to drive off its water.