Sichuan Homestyle Tofu
家常豆腐·(jiā cháng dòu fǔ)
Jiachangcai: The Weeknight Wok
If Mapo Tofu is the flashy sibling who moved to the big city, Jia Chang Dou Fu is the dependable one who stayed home. This isn't the watered-down, vegetable-heavy stir-fry found in suburban strip malls; it is the exact, deeply savory flavor profile that fed generations of Sichuan families. The secret lies in patience, slowly pan-frying firm tofu until it forms a porous golden crust, then braising it in rendered pork fat and fermented chili bean paste until every curd drinks up the rich, unapologetic taste of the homeland.
Before you start
Extract moisture from the tofu.
Wrap the tofu block in a clean kitchen towel and place a heavy plate on top for 10 minutes to press out excess water, ensuring a perfect crust when frying.
Mix the braising liquid.
In a small bowl, whisk together the chicken broth, light soy sauce, dark soy sauce, and sugar before you begin cooking.
Ingredients
- firm tofu14 oz
- ground pork4 oz
- Pixian Doubanjiang1 1/2 tbsp
- wood ear mushrooms1/2 cup
- green bell pepper1 small
- garlic3 small
- fresh ginger1 small
- scallion2 med
- light soy sauce1 tbsp
- dark soy sauce1/2 tsp
- sugar1 tsp
- chicken broth3/4 cup
- cornstarch1 tbsp
- neutral cooking oil3 tbsp
Method
- 01
Pan-fry the tofu to a golden crisp.
Heat 2 tablespoons of neutral oil in a large non-stick skillet or wok over medium heat, adding the dry tofu triangles in a single layer. Fry undisturbed for 4 to 5 minutes until deeply golden, flip carefully, and fry the other side for 3 to 4 minutes before removing to a paper towel-lined plate.
- 02
Render the pork fat.
Return the pan to medium heat, adding another tablespoon of oil if dry. Add the ground pork and fry until cooked through and crisped at the edges, rendering its savory fat into the pan.
- 03
Bloom the soul of the dish.
Push the pork to the side of the pan, add the Pixian Doubanjiang directly into the pool of oil, and stir-fry for 30 seconds until the oil turns a brilliant, glossy red and the harsh fermented smell mellows into a deep umami.
- 04
Build the aromatics and vegetables.
Stir the pork and chili paste together, then add the minced garlic, ginger, and scallion whites, tossing for 15 seconds until highly fragrant. Add the bell pepper and wood ear mushrooms, tossing for 1 minute to blister them slightly.
- 05
Braise the tofu.
Return the golden tofu to the pan and pour in the broth, soy sauce, and sugar mixture. Bring to a gentle simmer and let it bubble for 3 to 4 minutes, allowing the porous tofu to suck up the spicy, meaty broth.
- 06
Finish with a glossy sheen.
Stir the cornstarch slurry to recombine any settled starch, then pour it slowly into the bubbling pan. Gently fold the ingredients until the sauce thickens into a glossy gravy that clings to the tofu, garnish with the scallion greens, and serve immediately with copious amounts of rice.
Notes
Respect the Doubanjiang.
Look for jars labeled Chili Bean Sauce or Broad Bean Paste with the characters 郫县 (Pixian). This fermented broad bean and chili paste is the uncompromising soul of Sichuan cooking, providing the essential red oil and deep umami that defines this dish.
Use a non-stick skillet.
While a seasoned carbon-steel wok is traditional, a large non-stick skillet is highly recommended for the home kitchen to ensure the tofu fries evenly and develops a solid crust without sticking or scrambling.
From The Sichuan Home Kitchen.