Jia Chang Dou Fu
家常豆腐·(jiā cháng dòu fǔ)
Jiachangcai (The Weeknight Wok)
At 6:30 p.m., the carbon-steel wok is smoking, the oil hisses over a spoonful of doubanjiang, and Mapo tofu gets all the glory in the West, but this is what actually hits the table on a Tuesday night in Chengdu. It relies on a technique historically called "Bear's Paw": by shallow-frying firm tofu until it blisters into a golden sponge, it becomes primed to soak up a deeply savory, mildly spicy braise of rendered pork and fermented chili paste. Unfussy and deeply comforting, it is executed perfectly in a single pan. Start the rice cooker before you even pick up a knife.
Ingredients
- firm tofu14 oz
- neutral cooking oil3 tbsp
- pork belly4 oz
- dried wood ear mushrooms1/2 cup
- green or red bell pepper1 small
- garlic cloves3 large
- fresh ginger1 med
- scallions2 large
- Pixian doubanjiang2 tbsp
- light soy sauce1 tbsp
- dark soy sauce1/2 tsp
- Shaoxing wine1 tsp
- white sugar1/2 tsp
- chicken stock3/4 cup
- cornstarch1 tsp
- toasted sesame oil1 tsp
Method
- 01
Shallow-fry the tofu to create a blistered texture.
Heat the neutral oil in a large flat non-stick skillet over medium-high heat. Carefully slide the tofu pieces in and let them fry undisturbed for 3 to 4 minutes per side until a tough, golden-brown crust forms, then remove to a paper towel-lined plate.
- 02
Render the pork belly.
Reduce the heat to medium, leaving about a tablespoon of oil in the pan, and stir-fry the pork until it browns on the edges and releases its fat.
- 03
Bloom the fermented chili paste.
Push the pork to the side, add the doubanjiang to the hot oil in the center, and stir gently for 30 to 45 seconds until the oil separates into a brilliant ruby red.
- 04
Fry the aromatics.
Immediately add the garlic, ginger, and scallion whites, tossing everything together with the pork for 15 seconds until highly fragrant.
- 05
Build the braise.
Add the wood ear mushrooms and bell peppers, tossing for 30 seconds, then pour in the Shaoxing wine, light and dark soy sauces, sugar, and stock.
- 06
Simmer to absorb the flavors.
Slide the fried tofu back into the pan, bring the liquid to a lively simmer, then turn the heat down to medium-low and braise uncovered for 3 to 4 minutes.
- 07
Thicken and finish the dish.
Stir the cornstarch slurry and pour it around the edge of the pan, gently pushing the ingredients with the back of your spatula until a glossy gravy clings to the tofu, then toss in the scallion greens and sesame oil.
Notes
Fry the tofu ahead of time for a faster weeknight meal.
Fried tofu holds perfectly in the fridge for up to four days, transforming this into a 15-minute, single-pan operation on a busy Tuesday.
Source authentic Pixian Doubanjiang.
Generic chili bean sauces lack the deep, earthy fermentation required for true Jia Chang flavor; look specifically for the word "Pixian" at your local Asian market.
Use a flat skillet instead of a wok for the tofu.
Woks on weak residential stoves pool oil at the bottom, steaming the tofu on the edges rather than frying it. A flat skillet maximizes surface area for an even, golden crust.
From Cook Sichuan in America.