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.
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.
Cook's Note
- 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.
- In order to make the tofu delicious, simmering is quite important.
- After adding the starch, the original flavors can be weakened. You can add an extra pinch of salt if necessary.
- 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.
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.
🧾Recipe
Best Ever Scrambled Tofu
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
Mevan
Thank you so much!!!
Elaine
My pleasure.
Michelle Lajzerowicz
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
Cédrik
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.
Elaine
Thanks. This really is a super easy and hidden star, simplified from Mapo tofu.
Jon F
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).
Siobhan
Hi Elaine,
I've been a huge fan of your recipes for a few years now, it has been an amazing resource for delicious vegetarian and vegan recipes.
However, recently, it seems you have changed the index - and now there are only 8 recipes that are tagged under vegan and/or vegetarian. There are loads and loads of your recipes that are vegetarian/vegan which aren't tagged as such, which is a shame because unless you know what you're looking for they're not easy to find.
Previously, the index had many many vegan/vegetarian recipes tagged. It would be great if you could roll back the index to the last version, or tag the veg recipes again so they're easy to find.
Thanks so much!
Elaine
Siobhan,
The site is restructured for some reason. Thanks for the feedback. I will check the post and get them listed right soon. Thank you.