How to make a crispy tofu scramble recipe with cauliflower and carrots

By Kate McNeil, The Washington TimesThe world’s first deep-fried tofu scramble will soon be available in America and it’s all made with cauliflowers and carrots.

The scramble is one of the most famous recipes from the world of food, and its name has become synonymous with the popular Chinese dish.

In the past, the foodstuff was made with white rice, but it’s now available in many Asian cuisines, such as stir fried tofu, Chinese noodle soups and Japanese curry dishes.

The new recipe, which has been shared online by the popular website Taobao, comes from a book that has been on sale in the United States since November and can be ordered at most grocery stores.

The recipe calls for about 1 1/2 pounds (0.8 kilograms) of ground tofu and about 10 cups (250 grams) of vegetable broth.

It is also called a stir fry tofu and has been known to be fried in oil for a few minutes before serving.

The soup is topped with shredded carrot and cabbage and is made with soy sauce, soy bean paste, mirin and ginger.

The Chinese take the tofu and carrots very seriously, and the broth is traditionally used to cook them.

The tofu is then used to create a sweet and savory soup called jiao gai or green soup.

Taoboom, a popular Chinese restaurant chain, said the scramble is on the menu now and will be sold in most Asian grocery stores nationwide.

The American version is made of the same ingredients as the Chinese version, but has been modified with a few changes.

Instead of white rice noodles, it uses carrots and caulifloaves instead.

The recipe is also now called “bacon and carrots” and includes a hint of garlic, instead of the usual garlic.

Taobao has more than 2.2 million members and the company says the scramble has been downloaded more than 400,000 times since it was posted on Taobaobao on Nov. 2.