Ma Po Tofu Scramble recipe

 Really like this one!  

Double the amount of tofu for the amount of meat.  Even that is maybe the wrong ration; maybe 1/4 th or 1/3rd lb meat for double the tofu (?).  

To try:  Pork instead of beef, and have some shrimp in there as well. 

To try:  augment or replace beef with mushrooms and add some veggies 

 

 

Here's chat gpt veggie version:

Vegetarian Doubanjiang Tofu & Eggs
(Serves 2–3)

Ingredients

• 3 tablespoons neutral oil, divided

• 8 oz cremini or shiitake mushrooms, very finely chopped

• Salt, to taste

• 1 teaspoon Sichuan peppercorns, lightly crushed (optional)

• 1–2 tablespoons doubanjiang (to taste)

• 1 tablespoon tomato paste

• 1 tablespoon soy sauce

• ½ teaspoon sugar

• 1 teaspoon freshly grated ginger

• 3 scallions, white/light green parts separated from dark green tops

• ¼ cup water

• 1 small red bell pepper, finely diced

• 1 (14 oz) block medium or soft tofu, cut into ½-inch cubes

• 3–4 large eggs

• Optional: small handful baby spinach

• Optional finishing touch: a few drops sesame oil

Instructions

Step 1
Heat 2 tablespoons of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. When hot, add the finely chopped mushrooms and a small pinch of salt. Cook, stirring occasionally, until deeply browned and slightly crisp at the edges, about 6–8 minutes. (Let them sit undisturbed at times so they brown properly.) Reduce heat to medium-low.

Step 2
Stir in the Sichuan peppercorns, ginger, white and light green parts of the scallions, doubanjiang, tomato paste, soy sauce, sugar, and ¼ cup water. Stir very well to dissolve the tomato paste and doubanjiang. Add the diced red bell pepper and cook 1–2 minutes.

Gently fold in the tofu cubes and simmer another 1–2 minutes. If using spinach, stir it in just until wilted. Turn off heat and transfer the mixture to a bowl. Wipe the skillet clean.

Step 3
In the same skillet, heat the remaining 1 tablespoon oil over medium-high. Add the eggs and cook, pushing and folding with a spatula, until just slightly under your preferred doneness. Turn off heat and push the eggs to one side of the pan.

Step 4
While everything is still warm, return the tofu mixture to the skillet and gently fold it into the eggs, being careful not to break up the tofu too much. Taste and adjust salt if needed.

Transfer to serving plates, sprinkle with the sliced dark green scallion tops, and drizzle with a few drops of sesame oil if desired. Serve with buttered toast or rice.