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Spicy Egg Tofu with Dou Ban Jiang

This is another tofu recipe that is super fast to make, and best of all, you only need a microwave. That said, you can always go the traditional way by steaming the tofu for 5 minutes, and the sauce can be made on a stove. Let’s move on to the sauce itself, dou ban jiang is the main sauce for making mapo tofu, and seeing how most people love mapo tofu, I am betting that this recipe will be a smashing hit too, but you can always substitute dou ban jiang with the same amount of black bean garlic sauce.

Spicy Egg Tofu with Dou Ban Jiang
Spicy Egg Tofu with Dou Ban Jiang

Spicy Egg Tofu with Dou Ban Jiang

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 4

Print Recipe


  • 2 tubes of egg tofu (about 300 gram), cut into 1 inch thick rounds
  • 2 scallions, thinly sliced the white parts and cut into long ribbons the green parts
  • 1/2 inch ginger, peeled and thinly sliced
  • 1 tablespoon chili bean sauce (Chinese: dou ban jiang)
  • 1/2 teaspoon sugar
  • 2 tablespoon canola oil
  • 3 cloves garlic (Indonesian: bawang putih), minced
  • 1 tablespoon soy sauce


  1. Arrange egg tofu rounds on a microwave safe plate. Top with white parts of scallion, ginger, dou ban jiang, and sugar. Microwave on 450 Watt for 3 minutes. Set aside.
  2. Mix canola oil and minced garlic in a microwave safe bowl and microwave on 450 Watt for 1 1/2 minute. Remove from microwave, then add soy sauce and mix well.
  3. Scatter green parts of scallion on top of the egg tofu, then pour the garlic soy sauce oil. Serve immediately with steamed white rice.
Indonesian Pantry
Indonesian Kitchen


  • bong moy lee bong moy lee says:


    • Anita Anita says:

      You are welcome Moy Lee :)

  • Milky Milky says:

    Looking for recipes to use the dou ban jiang that I acquired for the mapo tofu, I kept seeing this and thinking how delicious those green onion strips look! But... I had never heard of "egg tofu" before.

    I assumed egg tofu was either like the Korean "soon" tofu because they sell that in tubes, or it's like a fake egg for Buddhist vegetarians... but after Googling, I was surprised- it's actually just eggs and soy milk! Should be obvious hahahaaaa. Anyway, my search pulled up tons of recipes for making egg tofu, and that made me so excited! Like you say in some recipes: how weird it is to make something from scratch like some great-great grandma, that otherwise would have been cheaper and easier to buy at any corner store.

    Now, since I never had it before, I can't really say "oh I made really good egg tofu" but I liked it, because it's sort of like an egg custard. From what I came up in searches, the ingredients all are basic, but there's so many different tips and tricks to each one. I was really pleased with the result, and since eggs and soymilk are versatile and common, I don't have to make an extra shopping trip for silken tofu. (Being able to make smaller yields is helpful for single-life, or just if you are the only tofu-lover in a house... cryyy)

    Anyway, I basically made this easy-peasy microwave recipe take an hour, but I love experiencing a new ingredient and I'd love more recipes with this egg tofu! And what's really funny is that I fixed this recipe and the Chinese meat sauce for dinner with some rice and I was shocked how impressed my family was- "So fancy!" they said. Omg, probably the two easiest recipes on DailyCookingQuest, right???

    • Anita Anita says:

      Wow, I'm impressed you end up making egg tofu from scratch! I realize that it is indeed made with only eggs and soy milk, but I always just buy them from the stores. And your family's reaction is too funny. These two recipes are like you said, must be in my top 5 easiest recipes ever. :)

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