Dish of Tofu, Home-Style
(click to enlarge)

Tofu, Home-style


China, Sichuan   -   Jiachang Doufu
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
***
1 hr
Note-3		 This attractive and satisfying stir fry can be made vegetarian simply by omitting the Pork. Chili heat is moderate. See also Comments.




1
4
3
3
1/2
2
1
1
1/2
2
----
3/4
#
oz

cl
in
T
c
t
T
T
---
c
Tofu, medium  
Pork, lean
Scallions (1)
Garlic
Ginger
Chili Bean (2)
Stock
Soy Sauce
Cornstarch
Water
-------------
Oil
Prep   -   (15 min)
  1. Slice TOFU 1/2 inch thick, then cut slices into 1-1/2 to 2 inch squares, or however works with your blocks of Tofu.
  2. Slice PORK thin and into about 1 inch pieces.
  3. Cut SCALLIONS into 1-1/2 inch lengths. Keep Whites and Greens separate.
  4. Slice GARLIC fairly thin. Slice GINGER very thin, cut the slices into slivers. Mix all with Scallion Whites.
  5. Mix all Cornstarch with Water to make a slurry.
RUN   -   (45 min)
  1. In a wok, heat 3/4 cup Oil over highest heat. In batches, fry Tofu golden. Remove with your Spider and drain on paper towels.
  2. Pour out excess Oil, leaving only 3 Tablespoons. Return to heat and stir in Pork. Fry stirring until it has completely lost its raw color.
  3. Turn heat to medium. Stir in Chili Bean Sauce until well distributed and aromatic. Stir in the Scallion mix and fry stirring until aromatic.
  4. Stir in Stock, then Tofu. Season with Sugar (if used), and Soy Sauce. Bring to a boil, then turn down to a simmer for about 4 minutes.
  5. Stir in Scallion Greens for a couple seconds, then stir up Cornstarch and stir it in until it coats the Tofu nicely.
  6. Serve hot with steamed Jasmine Rice.
NOTES:

  1. Scallions:

      To pattern recipe calls for "Baby Leeks", but you are not likely to have those, so Scallions are also allowed.

  2. Chili Bean Sauce:

      This should be Sichuan Chili Bean Sauce, which is made form Chilis and Fava Beans instead if Soy Beans. If you don't have that, some other Chili Bean Sauce will work. For details see our Broad Bean Products page.

  3. Do-Ahead:

      This recipe can be done ahead through deep frying the Tofu. The remaining recipe will take 15 minutes.

  4. Comments:

      Depending on how hungry you eaters, this recipe may be stretchable to three mains, and definitely to three light lunches, or if there's another dish. It reheats quite well if you have leftovers. While medium Tofu is called for, the photo example was made with firm, because that was what I had, and it was still OK. The pattern recipe, like practically all Asian recipes, included Sugar (1/2 t), but to North American tastes, this is not at all needed.

  5. Equipment:

      I use a carbon steel wok or kadhai for this, not my tri-ply stainless one. Deep frying will leave an ugly coating of varnish on the sides that takes oven cleaner to remove. This coating is "seasoning" and desirable on a carbon steel wok.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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