Home-style Tofu (家常豆腐)

家常豆腐

Home-style Tofu (家常豆腐) — a Chinese recipe made with firm tofu, pork belly or shoulder, ready in about 25 minutes. Step-by-step instructions with photos.

Ingredients

• firm tofu
• pork belly or shoulder, thin slices
• green bell pepper, cut into squares
• carrot, thinly sliced
• dried wood ear mushrooms, soaked
• doubanjiang (fermented chili bean paste)
• light soy sauce
• garlic, sliced
• ginger, sliced
• scallions, chopped
• cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
• neutral oil

Instructions

1. Cut tofu into 1.5 cm thick slices, then into triangles or squares. Pat completely dry with paper towels — dry tofu sears instead of splattering. (Tofu surface looks matte and dry, no beading water)
2. Heat 2 tbsp oil in a skillet over medium-high. Fry tofu in a single layer until deep golden, about 3 minutes per side. Set aside.
3. Lower heat to medium, add remaining 1 tbsp oil. Fry pork slices until they start to render and brown slightly at the edges.
4. Add doubanjiang, garlic, and ginger. Stir-fry 1 minute until the oil turns red and smells fragrant.
5. Add carrot and wood ear, stir 1 minute. Return tofu, add soy sauce and 1 cup water (250 ml). Bring to a simmer and cook 5 minutes.
6. Add green pepper and half the cornstarch slurry. Push the sauce gently (don't stir the tofu) until it turns glossy. Add the rest if you want a thicker coat.
7. Off heat, fold in scallions. Serve immediately with steamed rice.