Jia Chang Dou Fu (Home-Style Tofu)

🧂 Ingredients

• 400 g Firm or extra-firm tofu
• 100 g Pork belly
• 30 g Dried wood ear mushrooms
• 1 medium Leek
• 1 tbsp Doubanjiang (spicy broad bean paste)
• 2 tbsp Soy sauce
• 1 tsp Shaoxing wine (optional)
• 2 tbsp Cornstarch
• 3-4 tbsp Vegetable oil
• 1/2 cup Water or chicken broth
• 1 tsp Sugar
• 1 tsp Sesame oil (optional)

👨‍🍳 Instructions

1. 1

   Prepare the tofu: Pat the tofu cubes dry with paper towels. In a bowl, toss the tofu with 2 tablespoons of cornstarch until lightly coated. This helps create a crispy exterior.

   ⏱️ 5 minutes
2. 2

   Fry the tofu: Heat 3-4 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering. Carefully add the coated tofu in a single layer (fry in batches if necessary to avoid overcrowding). Pan-fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove tofu with a slotted spoon and set aside on a plate lined with paper towels.

   ⏱️ 10 minutes
3. 3

   Cook the pork: Pour out most of the oil from the wok, leaving about 1 tablespoon. Add the thinly sliced pork belly to the hot wok. Stir-fry for 3-5 minutes, or until the pork is cooked through and slightly crispy. If using Shaoxing wine, add it now and stir-fry for another 30 seconds until fragrant. Remove pork and set aside with the tofu.

   ⏱️ 5 minutes
4. 4

   Sauté aromatics and vegetables: Add the doubanjiang to the wok and stir-fry for about 30 seconds until fragrant and the oil turns reddish. Add the sliced wood ear mushrooms and leeks. Stir-fry for 2-3 minutes until the leeks are slightly softened but still vibrant.

   ⏱️ 3 minutes
5. 5

   Combine and simmer: Return the fried tofu and cooked pork belly to the wok. Pour in the soy sauce, water (or broth), and sugar. Stir gently to combine everything. Bring the sauce to a simmer and cook for 3-5 minutes, allowing the tofu to absorb the flavors and the sauce to thicken slightly. Stir occasionally to prevent sticking.

   ⏱️ 5 minutes
6. 6

   Finish and serve: Remove from heat. Drizzle with sesame oil if desired. Serve hot over steamed rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Ensure the tofu is well-drained and coated in cornstarch for maximum crispiness.
• ✓Don't overcrowd the wok when frying tofu; fry in batches if needed.
• ✓Adjust the amount of doubanjiang to control the spice level.
• ✓The sauce should coat the tofu and other ingredients, not be soupy.
• ✓This dish is best enjoyed fresh.

🔄 Variations

• For a vegetarian version, omit the pork belly and consider adding shiitake mushrooms or firm king oyster mushrooms for extra texture.
• Add other vegetables like bell peppers, carrots, or snap peas along with the leeks for a more colorful and nutritious dish.

🥗 Nutrition

Per serving