Add the tofu into a big bowl and crumble slightly, squeezing out as much water as possible and discarding the water. Add the turkey, soy sauce, Shaoxing wine, and chicken bouillon. Mix well. Add the carrot, wood mushroom, celery, and green onion. Mix well until everything is evenly distributed.

Heat a large nonstick skillet over medium heat until hot. Add the tofu mixture and use a spatula to flatten it to 1/2” (1 cm) thickness. Let cook until the bottom turns golden brown. Turn the tofu to cook the other side. It’s OK that the tofu mixture starts to break into smaller pieces. Once the other side turns golden, turn to low heat and taste it. The vegetables should be cooked but remain crisp. If you prefer a softer texture for the veggies, you can keep cooking it over medium or medium-low heat for a few more minutes. Once done, transfer the scramble to a plate. Serve hot as a main dish or for breakfast.