Sweet and Spicy Scrambled Tofu
2 blocks x-firm tofu (350 g x 2)
2 cups of water
4 tablespoons real maple syrup **buy the real stuff, it's worth it
3-4 tablespoons of Patak's Curry Paste (medium)
This is a family recipe.
On stovetop, place large wok on medium heat & add 2 cups of water. Bring to a boil & then reduce. Add maple syrup & curry paste and stir until well combined in water. Crumble tofu into the wok ('size' of crumbles should be around 1/2"-1/3".) Keep on medium-low heat, place lid on & occasionally stir every 5 minutes until all liquid is absorbed. Once liquid is absorbed, it's ready to go!
This keeps well for 10 days in the refrigerator.