Method: 1. Drain soft Tofu, remove from packaging and crumble into a medium bowl. For less moisture, line a small sheet tray with paper towels and crumble the tofu on top. Let sit for 20 minutes before gently pressing with paper towels. 2. Heat 1 tablespoon of oil in a 10 inch skill over medium heat. Add all the vegetables and cook about 5 minutes until the mushrooms have browned and most of the moisture has left the tomatoes 3. Stir in the tofu, turmeric, salt, and pepper and cook for 2 minutes until the tofu is hot. Serve immediately, garnish with thinly sliced scallions.
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