Sichuan•healthy
Best Ever Scrambled Tofu
Additive spicy Sichuan style scrambled tofu
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 box of silken tofu
- 2 tbsp. cooking oil
- 1 tbsp. doubanjiang
- 1 tbsp. light soy sauce
- 1/4 tsp. sugar
- 1/2 tbsp. minced garlic
- 1/2 tbsp. minced ginger
- 1 tbsp. chopped scallion
- 1 tbsp. cornstarch
- 2 tbsp. water
Instructions
- 1
Smash the tofu in a large bowl. Combine cornstarch with water.
- 2
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.
- 3
Add garlic and ginger, fry until aromatic.
- 4
Place tofu in, add sugar and light soy sauce. Let the tofu simmer for 4-5 minutes over slow fire.
- 5
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.