Mapo Tofu Scramble

Added a chopped Roma tomato along with the spices and tomato paste because I had it, and then dropped the water to 1 Tbsp so it wouldn't be too wet. Agree that I found it easier to sacrifice a second pan so I could cook the eggs at the same time. Served over jasmine rice.

Delicious! But kind of turned into a homogenous mush. The tofu is too delicate. I’d try it again but use something firmer and maybe a bit more pork. Didn’t look all that attractive but really fantastic flavor.

Followed the suggestion of putting mushrooms through a food processor to replace the meat. It worked well, but added to the disappointing number of dirty dishes created by this supposedly one-pot meal. It was very good though. Thinking about how to streamline the process: Skip the food processor, just slice and sauté the mushrooms? Skip removing the tofu from the skillet, just slide it to the side? Skip beating the eggs ahead of cooking them? Maybe just cook them over easy? Hmmm.

This is a very nice comfort food recipe. I prefer mapo tofu without pork so used shitake mushrooms, my usual go-to with it. Made it with 1T black bean sauce and 1T douban jiang (aka chili bean sauce). The buttered toast sounds like a sinfully good combo with this, but was a good boy and heated up some frozen brown rice instead.

Looks delicious, but I am pretty dubious about the prep time of 10 minutes. I guess that excludes getting all your ingredients ready. I wish for a bit more honesty in prep and cooking time, not what a professional chef can do with all the ingredients cleaned and ready to go, but what a home cook might realistically expect. (Not just this recipe which I intend to make).

Delicious! I used 1.4lbs ground pork having no other use for it so I ended up tripling the sauce (also used fermented bean paste as suggested by commenters—incredibly flavorful, it came in a tub so I use it every chance I get). I also added a bunch of Dino kale (SO GOOD) to balance the protein. Served over rice not toast. Eggs do absorb a lot of sauce. This is a completely delicious recipe with room for riffing. Would be awesome as veg only. Leftovers with chile crisp=heaven!

Used extra firm tofu and a pound of ground chicken which were both in my fridge. Upped the amount of other ingredients except tofu due to the extra chicken. Used pixian doubanjiang in lieu of the fermented black bean garlic paste, added a little fresh minced garlic. On buttered toast. Was easy and delicious, an unexpected hit. Thanks! Pixian doubanjiang sauce was out of stock at one Asian grocery. Got the last bottle at a huge 99 Ranch Market. Is there a shortage?

Made this last night, and it's a WINNER! I would add water chestnuts next time, and more scallions, probably. Being in a city where Chinese food is sorely lacking, this was really outstanding!

I used ground chicken breast; added extra scallions; and added two handfuls of arugula. The arugula added nutrition and a bit more depth. I’d like to try the Jiang, or broad bean sauce, mentioned below.

First, you actually have to make mapo tofu - this is not an actual recipe for one of my favorite dishes. Second, traditionally the dish uses beef which is unusual for a cooking style that centers on Chengdu. (not that it matters - if cooked properly you no need any meat) Third, my alternative suggestion is something I call Loco Loco Mapo Tofu. - left over mapo tofu over rice topped with a sunny side up egg or two . . . .

I would not freeze this. It would totally change the consistency of the eggs and tofu. Just halve or quarter it. Soft tofu is like custard. Just add a flavor for a delicious snack with the left over or save for another batch.

For the reader that said they would fry the tofu first, not silken tofu. That would not work as it is too delicate.

Serve with buttered toast???

Without doubanjiang I can't imagine that you can get the true flavor.