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Jiachang doufu (home-style tofu)
Home-style braised tofu
Jiachang doufu 家常豆腐: Sichuan home-style tofu braised with chilli bean paste and peppers
Jiachang means 'home-style', and in Chengdu this is the tofu dish every family cook and every small neighbourhood canteen knows by heart: golden fried slices of firm tofu simmered briefly in a red, garlicky sauce of Pixian chilli bean paste with crunchy wood ear and green pepper. Restaurants often add a few slices of pork; this version keeps it fully vegetarian, which is how many Sichuan homes cook it midweek. It is salty, gently hot and made to be eaten with plenty of steamed rice. The usual mistake is moving the tofu around the pan before it has browned, which tears it; leave it alone until it releases. Chef's tip: fry the chilli bean paste slowly in the oil until the oil turns red before adding anything else, as that is where the colour and depth come from.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 14 oz firm tofupatted dry, cut into 5 mm thick triangles or squares
- 4 tbsp neutral oil
- ¼ oz dried wood ear mushroomssoaked in cold water for 30 minutes
- 1 green peppercut into chunks
- ½ red peppercut into chunks
For the sauce
- 3 cloves garlicsliced
- 1 tbsp fresh gingerfinely chopped
- 2 spring onionscut into 3 cm lengths
- 1 tbsp light soy sauce
- 1 tsp sugar
- ¾ cup water
- 1 tsp cornflourmixed with 1 tbsp water
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Method
0/7 doneStep 1: Drain ¼ oz dried wood ear mushrooms and tear it into bite-sized pieces, discarding any hard knobs.
Step 2: Heat 3 tbsp neutral oil in a wide non-stick or well-seasoned pan over a medium-high heat. Lay in 14 oz firm tofu in one layer and fry without moving until golden and crisp underneath, then turn and brown the second side. Lift out.
8 minStep 3: Add the rest of 1 tbsp neutral oil to the pan and turn the heat to low. Fry 1 ½ tbsp Pixian chilli bean paste (doubanjiang), stirring, until the oil turns red and smells rich.
2 minStep 4: Add 3 cloves garlic, 1 tbsp fresh ginger and the white parts of 2 spring onions and fry for 30 seconds, until fragrant.
1 minStep 5: Pour in ¾ cup water with 1 tbsp light soy sauce and 1 tsp sugar, bring to a simmer and return the tofu with the wood ear. Simmer over a medium heat so the tofu soaks up the sauce.
4 minStep 6: Add 1 green pepper, ½ red pepper and the green spring onion and cook for 1 minute, until the peppers turn bright but still crunch.
1 minStep 7: Stir the 1 tsp cornflour mixture, pour it in and gently turn everything until the sauce thickens and coats the tofu. Serve hot with rice.
1 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 18 g
- Carbs
- 11 g
- Fat
- 20 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jiachang doufu (home-style tofu) take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of dried wood ear mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of red pepper?
- Any colour of bell pepper, same amount.
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