Vegan Spicy Sichuan Scrambled Tofu

Embark on a journey with a high-protein, simple, and sensational vegan delight: Spicy Sichuan Scrambled Tofu! This hearty dish serves as a perfect solution for vegans yearning for an egg-like experience. Or for anyone seeking a wholesome and flavourful meal. It’s an effortless tofu recipe that skillfully captures the authentic essence of China’s rich culinary heritage.

Taking the spotlight is soft silken tofu. Delicately scrambled and expertly cooked in a luscious, spicy, and savoury sauce teeming with heavenly aromas. Its rich and robust flavours make it an outstanding dish. Requiring only a side of steamed rice for a quick, delicious, and nutritious weekday dinner!

Originating in China, tofu has transcended boundaries, influencing various South East Asian cuisines such as Korean, Thai, Japanese, and Indonesian. Serving as a primary protein source for non-meat eaters, tofu comes in diverse varieties like silken, regular, and firm tofu. Its remarkable versatility shines through in soups, curries, steamed, deep-fried, or stir-fried dishes. Thanks to its subtle taste, tofu adapts seamlessly to both sweet and savoury recipes. It absorbs flavours impeccably owing to its spongy texture.

In this enticing Spicy Sichuan Scrambled Tofu recipe, tender tofu is skillfully scrambled. Then it is gently simmered in a tantalising, spicy, and savoury sauce. This sauce showcases the quintessential ingredient of Sichuan cuisine – doubanjiang. Integral in various renowned Sichuan dishes like Mapo tofu, it harmonises beautifully with green onions and garlic, complemented by a dash of homemade chilli oil to elevate its taste. The resulting dish is an indulgent delight that pairs exquisitely with steamed rice.

Why you will Love this Recipe??

1. Flavour Blast: This dish explodes with a mix of savoury, spicy, and rich tastes from spicy broad bean paste (doubanjiang), light soy sauce, and balanced palm sugar.
2. Texture Magic: Silken tofu brings a soft, crumbly texture that easily absorbs flavours, creating a unique eating experience.
3. Easy Preparation: Simmering the tofu ensures it absorbs all the deliciousness, making it effortless to infuse the dish with flavour.
4. Versatile and Tasty: Whether you’re a tofu fan or exploring plant-based meals, this dish shines alone or paired with steamed rice for a quick, satisfying meal.

This recipe combines a medley of tastes and textures, making it a must-try for a satisfying and flavour-packed dining experience.

What is Doubanjiang (Spicy broad bean paste)

Doubanjiang, also known as spicy broad bean paste, is a salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Originating in Sichuan province, it exists in diverse versions across China and other Asian nations.

In Sichuan, they traditionally craft doubanjiang using fava beans, creating two distinct sub-types. Firstly, there’s the red oil doubanjiang, easily prepared and commonly made at home. The second variation, Pixian doubanjiang from Pixian in Sichuan, boasts a unique and globally recognized flavour. This type is best stir-fried in oil and used to enhance flavours.

Doubanjiang is famed for its versatile taste profile—savoury, spicy, earthy, and rich. Its red-brown colour deepens the hue of dishes. This paste effortlessly lifts dishes like fried rice or noodles, transforming any stir-fry into a delightful creation. Moreover, it serves as an exceptional ingredient for crafting flavourful salad dressings.

Ingredients Used to Make Vegan Spicy Sichuan Scrambled Tofu

• Silken Tofu: This tofu variety is incredibly soft and crumbles easily while expertly absorbing flavours.
• Doubanjiang: A spicy broad bean paste that imparts distinct flavours to this dish.
• Light Soy Sauce: It infuses the dish with a robust umami and savoury taste.
• Palm Sugar: Used to balance the richness of the sauce.
• Green Onions, Garlic & Ginger: These ingredients contribute additional flavour and texture to the sauce.
• Cornstarch: Envelops and enhances the flavours in the dish effectively.

Helpful Tips and Tricks to Make Vegan Spicy Sichuan Scrambled Tofu

• Regular scrambled tofu benefits from firm or regular tofu due to their lower water content, allowing for better flavour absorption. However, this recipe favours silken tofu. Smashing it into smaller pieces creates a tender texture and increases the surface area for enhanced flavour attachment.
• Simmer the tofu for a few minutes to ensure it absorbs all the flavours effectively.
• Before adding the starch water to the recipe, always stir it well to prevent settling at the bottom.

Looking for More Tofu Recipes ? Here Are Few Of My Favourites

1. Pan Seared Tofu with Bok Choy & Enoki Mushrooms
2. Spicy Sichuan Mapo Tofu with Green Beans
3. Wontons in Spicy Gochujang Broth

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Vegan Spicy Sichuan Scrambled Tofu

Serves: 4 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 300 grams silken tofu
• 1.5 tbsp neutral oil, (any cooking oil is good)
• 30 grams shiitake mushrooms, finely chopped
• 1 tbsp Doubanjiang
• 2 tbsp green onions white part only, chopped
• ½ tbsp garlic, finely chopped or minced
• ½ tbsp ginger, finely chopped or minced
• 1 tbsp light soy sauce
• 2 tsp chilli oil (homemade)
• ½ tsp palm sugar
• 1 tbsp cornstarch
• 2 tbsp water
• ¼ tsp Sichuan peppercorns, grounded
• 1 tbsp green onions green, finely chopped
• sesame seeds and chopped green onions for garnish

method

1. Crumble the tofu in a large mixing bowl. In a small mixing bowl add the cornstarch with water, mis well and keep side. 
2. Heat oil in a heavy based pan on medium heat. Add the doubanjiang and fry on low heat until the oil turns aromatic and red.
3. Add the finely chopped shiitake mushrooms along with the minced garlic, ginger and white part of the green onions,   sauté until most of the moisture in the shiitake has evaporated. 
4. Now add the tofu, light soy sauce, palm sugar and homemade chilli oil, stir well. Let the mixture simmer for 5-7 minutes on low heat. 
5. Pour the starch water in the tofu and stir continuously to mix everything. (gently stir the cornstarch mix before adding to the tofu mixture). 
6. Add the green part of the onions along with grounded Sichuan peppercorns and mix well. Taste and adjust the seasoning. 
7. Serve hot on a bed of rice, sprinkle with chopped green onions and sesame seed or serve as a side dish. 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!