5 from 26 votes
Home Style Tofu (家常豆腐)
Home Style Tofu features soft or medium-firm tofu lightly fried until golden and then stir-fried with garlic, ginger, green onion, doubanjiang, and a mix of vegetables including carrots, bell peppers, and bamboo shoots. The tofu is coated in a savory sauce made from soy sauce, vinegar, vegetarian oyster sauce, sugar, and water thickened with cornstarch slurry. This dish combines soft tofu texture with a flavorful, slightly spicy and tangy sauce balanced by fresh-crisp vegetables.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
2
to 4 servings
Calories:
218 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 to 4 servings
Amount Per Serving
Calories 218
% 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.