Asian Breakfast Scramble


This is one breakfast wake-up call you won't want to miss. Select a flavorful Chinese tea, such as jasmine or green, and pass sliced mangoes or papayas.

  • 6Servings


  • 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. Add onion, increase heat to medium-high and stir-fry about 5 minutes. Add tofu, and stir-fry 1 minute. 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.

2. Reduce heat to medium, and stir in eggs. Continue to cook and stir about 3 minutes more, or until eggs are cooked through. Remove from heat, garnish with scallions and serve.

Nutrition Information

  • Calories: 250
  • Carbohydrate Content: 10 g
  • Cholesterol Content: 210 mg
  • Fat Content: 15 g
  • Fiber Content: 2 g
  • Protein Content: 19 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 480 mg
  • Sugar Content: 3 g