Mapo tofu scramble, a fast “why didn’t I think of that?” dinner

Adding soft scrambled eggs to spicy mapo tofu is a genius move.

View in browser|nytimes.com August 1, 2024 Christian Reynoso's mapo tofu scramble. Bryan Gardner for The New York Times. Food Stylist: Greg Lofts. Spicy mapo tofu scramble, citrusy sumac roasted fish and creamy coconut-lemon pie By Mia Leimkuhler I am mad for mapo tofu. It is a textural-flavor fever dream: soft tofu, nubbly ground meat, maybe some crisp-tender fermented greens in a fire-engine-red blanket of tongue-tingling, oily spices. To borrow a term from the YouTube channel Chinese Cooking Demystified, it's a veritable rice killer, the kind of dish that calls for loads of white rice to both tame the fire and absorb all of that glorious sauce. So, reader, the gasp I gasped when I saw this recipe for mapo tofu scramble from Christian Reynoso. Christian adds soft scrambled eggs to the bold, spicy mix, a genius "why didn't I think of that?" move, as the eggs are a perfect vehicle for trapping the mapo sauce. It's a fast, one-skillet meal I'd eat for breakfast, lunch or dinner, maybe with buttered toast, definitely with rice. Featured Recipe Mapo Tofu Scramble View Recipe → The tomatoes are going full tomato where I live, so it's time to bust out Clare de Boer's recipe for grilled chicken thighs with tomatoes and Andy Baraghani's equally gorgeous harissa-grilled steak with juicy tomatoes. It's also a great time to invite you to join our August Grilling Challenge with Wirecutter, which kicks off next week! Every Tuesday in August, you'll get our favorite grilling recipes — and Wirecutter's recommendations for the best grilling gear — to help you optimize outdoor cooking, as well as exclusive discounts on editor-approved gear. Make sure you're signed up here! I'm also a sucker for anything sumac: I love its floral sourness, that rounded citrusy flavor it adds to all sorts of dishes. This mahi ba somagh (sumac roasted fish) looks like a perfect summer Saturday dinner, to be served with an impressive polo ba tahdig if I'm feeling fancy or baked French fries if I'm not. And if I'm feeling particularly bushed, there are Eric Kim's avocado hand rolls, which turn a fresh pot of rice — a balm for frayed nerves and hungry stomachs — into a satisfying, assemble-it-yourself vegetarian meal. Lastly: I'm crazy for coconut, I love lemon and I hate choosing. So things are looking real good for this coconut-lemon pie from Yossy Arefi. Come to think of it, this cold, creamy treat would be particularly delicious after a fiery mapo tofu dinner — a real feast of favorites. IN THIS NEWSLETTER Kate Sears for The New York Times. Food Stylist: Chris Lanier. Grilled Chicken Thighs With Tomatoes By Clare de Boer 45 minutes Makes 4 servings Emma Fishman for The New York Times. Food Stylist: Hadas Smirnoff. Harissa-Grilled Steak With Juicy Tomatoes  By Andy Baraghani 30 minutes Makes 4 servings  David Malosh for The New York Times. Food Stylist: Simon Andrews. Mahi ba Somagh (Sumac Roasted Fish) By Naz Deravian 15 minutes Makes 4 servings  Con Poulos for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Polo Ba Tahdig (Persian Rice With Bread Crust) By Samin Nosrat 1 1/2 hours, plus 30 minutes' soaking Makes 6 to 8 servings Michael Kraus for The New York Times Baked French Fries By Melissa Clark 35 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Avocado Hand Rolls By Eric Kim 35 minutes Makes 2 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Mapo Tofu By Andrea Nguyen 30 minutes Makes 4 servings (about 4 cups) Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. Creamy Coconut-Lemon Pie By Yossy Arefi About 45 minutes, plus cooling and overnight chilling  Makes One 9-inch pie Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018