Vietnamese Inspired Scrambled Eggs with Tofu and Herbs

Press the tofu to remove excess water. Crumble into small pieces and set aside.

In a bowl, whisk together the eggs, fish sauce, and a pinch of black pepper. Add the red pepper flakes now if using.

Heat the oil in a non-stick frying pan over medium heat.

Add the minced lemongrass and grated ginger to the pan. Cook for about 1 minute, until fragrant.

Add the crumbled tofu to the pan and cook for 2-3 minutes, until lightly browned.

Pour the egg mixture into the pan. Cook, stirring occasionally, until the eggs are set but still slightly moist.

Remove from heat and stir in the chopped cilantro, mint, basil, and green onion.

Serve immediately.