Best Ever Scrambled Tofu

March 15, 2020

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.

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.