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    Home » Recipes » Vegan & Vegetarian

    Best Ever Scrambled Tofu

    June 26, 2018 by Elaine 6 Comments | Jump to Recipe

    Super simple but amazing scrambled tofu. You will love it after taking the first scoop.

    There are lots of extremely delicious Sichuan home style cooking dishes, using very simple and humble dishes and condiments, can be finished within minutes. This scrambled tofu fills this gap. In China, we call it “鸡刨豆腐”, which literally means tofu dig by chicken.

    Best scrambled tofu|chinasichuanfood.com

    Due to the bland taste, tofu is believed to be hard to cook. Our chef created the most famous mapo tofu, attaching the flavors with the help of starch. This version is simplified mapo tofu, but taste extremely good too. When we smash the tofu into smaller pieces, the surface area which can be attached with flavors is expanded greatly.

    Best scrambled tofu|chinasichuanfood.com

    Cook's Note

    1. You may love to use firm tofu or regular tofu for regular scrambled tofu, since they contain less water, more flavors can be absorbed. But I recommend using silken tofu for this scrambled dish. With the help of cornstarch, flavors are can be well wrapped. At the same time, we get the most tender texture.
    2. In order to make the tofu delicious, simmering is quite important.
    3. After adding the starch, the original flavors can be weakened. You can add an extra pinch of salt if necessary.
    4. Although this looks quite red, the color comes from doubanjiang. Consequently, the scrambled tofu is not spicy at all.

    Ingredients

    • 1 box of silken tofu
    • 1 tbsp. doubanjiang
    • 1 tbsp. light soy sauce
    • ¼ tsp. sugar
    • ½ tbsp. minced garlic
    • ½ tbsp. minced ginger
    • 1 tbsp. chopped scallion
    • 1 tbsp. cornstarch
    • 2 tbsp. water

    Instructions

    Smash the tofu in a large bowl. Combine cornstarch with water.

    Best scrambled tofu|chinasichuanfood.com

    Heat 2 tablespoon of cooking oil (or you can use 1 tablespoon) and fry doubanjiang over slow fire for a while until the oil turns red. Add garlic and ginger, fry until aromatic.

    Best scrambled tofu|chinasichuanfood.com

    Place tofu in, add sugar and light soy sauce. Let the tofu simmer for 4-5 minutes over slow fire.

    Best scrambled tofu|chinasichuanfood.com

    Gently stir the starch water to avoid the starch settling to the bottom. Pour in the starch water in the tofu and make a quick stir to combine everything. Then place half of the scallions in. Combine well. Transfer out and sprinkle the remaining scallion as decoration.

    Best scrambled tofu|chinasichuanfood.comBest scrambled tofu|chinasichuanfood.com

    Best scrambled tofu|chinasichuanfood.comBest scrambled tofu|chinasichuanfood.com

    Best scrambled tofu|chinasichuanfood.com

    Best Ever Scrambled Tofu

    Additive spicy Sichuan style scrambled tofu
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Sichuan
    Keyword: Scrambled, tofu
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 2
    Calories: 185kcal
    Author: Elaine

    Ingredients

    • 1 box of silken tofu
    • 2 tbsp. cooking oil
    • 1 tbsp. doubanjiang
    • 1 tbsp. light soy sauce
    • ¼ tsp. sugar
    • ½ tbsp. minced garlic
    • ½ tbsp. minced ginger
    • 1 tbsp. chopped scallion
    • 1 tbsp. cornstarch
    • 2 tbsp. water

    Instructions

    • Smash the tofu in a large bowl. Combine cornstarch with water.
    • Heat 2 tablespoon of cooking oil (or you can use 1 tablespoon) and fry doubanjiang over slow fire for a while until the oil turns red.
    • Add garlic and ginger, fry until aromatic.
    • Place tofu in, add sugar and light soy sauce. Let the tofu simmer for 4-5 minutes over slow fire.
    • Gently stir the starch water to avoid the starch settling to the bottom. Pour in the starch water in the tofu and make a quick stir to combine everything. Then place half of the scallions in. Combine well. Transfer out and sprinkle the remaining scallion as decoration.

    Nutrition

    Calories: 185kcal | Carbohydrates: 10g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 416mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 2.6mg | Calcium: 12mg | Iron: 0.3mg
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!

    Best scrambled tofu|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Mevan

      July 10, 2018 at 2:29 am

      Thank you so much!!!

      Reply
      • Elaine

        July 10, 2018 at 8:20 pm

        My pleasure.

        Reply
    2. Michelle Lajzerowicz

      May 17, 2019 at 7:30 am

      Delicious as usual Elaine!
      Even without the scallion (my husband does not like scallions!)
      My doubanjiang was a little on the hot side, but a little extra sugar took care of that.

      Thanks again!

      Michelle

      Reply
    3. Cédrik

      February 06, 2020 at 8:53 am

      5 stars
      I must've made this recipe 10 times by now and it's always just as comforting.
      Thank you for all your recipes, I come here often to get inspired.

      Reply
      • Elaine

        February 07, 2020 at 10:01 pm

        Thanks. This really is a super easy and hidden star, simplified from Mapo tofu.

        Reply
    4. Jon F

      May 14, 2020 at 9:07 pm

      5 stars
      This is basically a simplified version of mapo tofu, with the tofu in a sauce instead of chunks. Not that that's a bad thing - much easier to eat! You can even add in some crushed sichuan pepper to get even closer to the mapo tofu flavour (I did).

      Reply

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