Home Style Tofu (家常豆腐)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 to 4 servings
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Calories
218 kcal
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Course
Main Course
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Cuisine
Chinese
Home Style Tofu (家常豆腐)
Description
Starting by frying the tofu pieces in hot oil until they achieve a golden crust helps hold their shape and adds texture. The pan retains some oil for stir-frying aromatics like garlic, ginger, and white parts of green onions along with spicy doubanjiang, which gives the dish its characteristic flavor. Vegetables such as carrots, bell peppers, and bamboo shoots add color and crunch.
The pre-mixed sauce introduces savory, sweet, and acidic elements with soy sauce, Chinkiang vinegar, vegetarian oyster sauce, and sugar, balanced by water. Simmering the mixture allows the tofu and vegetables to absorb flavors. The addition of green onion greens and cornstarch slurry at the end thickens the sauce and finishes the dish with a glossy coating.
Choosing the correct tofu texture is important: soft tofu that isn’t too smooth helps achieve the desired firmness after frying. This dish provides a flavorful vegetarian entrée or side, with a balance of textures and tastes.
Ingredients
- 1 block (14 oz/396 g) soft tofu cut into 1 cm thick triangles (Footnote 1, or medium firm tofu
- 1 cup vegetable oil , for deep frying
- 4 cloves garlic , sliced
- 1 " (2.5 cm) ginger , thinly sliced into strips
- 3 green onions , cut into 1" pieces, white and green parts separated
- 1 tablespoon doubanjiang
- 1/2 carrot , sliced (about 1/3 cup)
- 1 bell pepper , cut into 1” diamonds
- 1 (8-oz / 226 g) can bamboo shoots or 1 bamboo shoot, sliced (about 1/3 cup, sliced
- 1 teaspoon sesame oil
Sauce
- 3 tablespoons soy sauce or soy sauce, light
- 1 tablespoon Chinkiang vinegar
- 2 teaspoons vegetarian oyster sauce (or sweet bean paste) (Footnote 2)
- 1 tablespoon sugar
- 3 tablespoons water (or vegetable stock)
Slurry
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Mix the sauce ingredients together in a medium bowl.
- Add the slurry ingredients into a small bowl and stir to mix well.
- In a high-walled skillet or pot, heat the oil to 375°F (190°C). Carefully add the tofu. Fry until both sides turn golden, about 3 minutes. Flip once or twice to ensure even cooking. Remove the tofu from the oil and transfer it to a big plate.
- Pour off all but 1 tablespoon of oil from the pan (alternatively, you can heat 1 tablespoon of oil in another large skillet).
- Add the garlic, ginger, green onion (white part), and doubanjiang to the pan. Turn the heat to medium. Stir fry to release the fragrance until the oil turns red, about 2 minutes.
- Add the fried tofu, carrots, bell peppers, and bamboo. Stir fry for 30 seconds to 1 minute.
- Pour in the sauce. Bring to a boil then reduce to a simmer, gently flipping occasionally. Simmer for 5 minutes.
- Add the green onion (green part). Mix the slurry again so the cornstarch is fully dissolved. Pour in the slurry and mix with a spatula until the sauce thickens.
- Drizzle in a teaspoon of sesame oil to finish up.
- Serve hot over steamed rice as a main dish.
Notes
- Use soft or medium-firm tofu that holds shape well; avoid silken tofu, which is too smooth for frying.
- If not following a vegan diet, regular oyster sauce can be substituted for the vegetarian oyster sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 218kcal | 11% |
| Carbohydrates | 16.3g | 5% |
| Protein | 11.5g | 23% |
| Fat | 12.4g | 19% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 1mg | 0% |
| Sodium | 786mg | 33% |
| Potassium | 469mg | 10% |
| Fiber | 3.6g | 14% |
| Sugar | 8.1g | 16% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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