{"id":26602,"date":"2020-10-06T10:35:42","date_gmt":"2020-10-06T14:35:42","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=26602"},"modified":"2022-10-25T20:29:14","modified_gmt":"2022-10-26T00:29:14","slug":"home-style-tofu","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/home-style-tofu\/","title":{"rendered":"Home Style Tofu (\u5bb6\u5e38\u8c46\u8150)"},"content":{"rendered":"\n

If you aren\u2019t a tofu lover already, you will be after you try this home style tofu. It has a tender texture and crispy crust along with a savory, lightly spicy sauce and crunchy veggies. {Vegan}<\/p>\n\n\n\n

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Tofu is one of those ingredients I love because it has such a fun texture and you can use it so many different ways. And one of my favorite ways to use it is in this home style tofu recipe. This sauce will turn you into a believer in tofu once you taste it, I promise!<\/p>\n\n\n\n

In China, home style tofu is a hugely popular dish. Every family and restaurant has their own special formula for making the sauce. Here, I found my favorite one in Chinatown. They used doubanjiang<\/a> in the sauce to further boost the taste of the brown sauce. That\u2019s when I decided I needed to recreate it in my own kitchen so I could have it any time the craving struck. <\/p>\n\n\n\n

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Create the best tofu texture<\/h2>\n\n\n\n

In this home style tofu recipe, the tofu is fried until it\u2019s nice, golden, and crispy on the outside yet soft inside. It then is braised in a savory, lightly spicy sauce loaded up with fresh aromatics and vegetables that contrast with the texture of the tofu.<\/p>\n\n\n\n

When you fry the tofu for home style tofu, the tofu releases water during this process which creates small holes inside the tofu. That\u2019s how you get that tender texture and it also absorbs more flavor. Meanwhile, the outside gets nice and crisp and holds the rest of it together. <\/p>\n\n\n\n

I highly recommend using medium or soft tofu for this recipe for the best mouthfeel. While the frying method is more complicated than pan-frying, it also delivers a more rewarding result. <\/p>\n\n\n\n

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Extra rich sauce<\/h2>\n\n\n\n

The secret ingredient is doubanjiang<\/a>, or fermented spicy bean paste. It\u2019s a condiment made mostly from fermented fava beans. The savory flavor is further enhanced with chili, salt, and sesame oil. It\u2019s at the root of all Sichuan cuisine, delivering a signature brown hue and spiciness to enhance the flavor. If you\u2019ve never had it, I think it is as umami as soy sauce is, though with more of a fermented potency to it.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

I prefer to use plenty of vegetables to add color and texture to the dish. I used carrots, peppers, and bamboo shoots in the dish. You can use other vegetables, as you prefer. Baby bok choy, soaked wood ear mushrooms, onions, and broccoli are some of the most popular options.<\/p>\n\n\n\n

How to cut the tofu<\/h3>\n\n\n\n

To cut the tofu into triangular shaped pieces, here is a quick way to do it.<\/p>\n\n\n\n

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Your table should have the ingredients below before you start cooking.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Cooking process<\/h2>\n\n\n\n
  1. Deep fry the tofu until it\u2019s golden on the outside<\/li>
  2. Stir fry the aromatics with doubanjiang<\/li>
  3. Add the fried tofu<\/li>
  4. Add the vegetables and slightly cook them<\/li>
  5. Pour in the sauce<\/li>
  6. Add the green onion and cook until the sauce thickens<\/li><\/ol>\n\n\n\n
    \"How<\/figure>\n\n\n\n

    NOTE: The tofu frying might be the most challenging step in this recipe. If you prefer to pan fry the tofu, that\u2019s totally fine. But if you have some extra time or if you\u2019re hosting a dinner party, I highly recommend you fry the tofu. It creates the best texture, just like the one you\u2019d get from a Chinese restaurant – soft and somehow toothy, and it absorbs way more sauce than the pan-fried version.<\/p>\n\n\n\n

    \"Jia<\/figure>\n\n\n\n

    In China, home style tofu often includes ground meat in the sauce to add another layer of depth to the dish. However, this recipe doesn\u2019t include any meat. The sauce is already flavorful enough and a perfect way to serve it is atop steamed rice or boiled noodles for a healthy and delicious meal that tastes authentic. <\/p>\n\n\n\n

    Want to learn more about Chinese Cooking?<\/strong> Sign up my newsletter<\/a> to receive the 5-Day Chinese Cooking Crash Course and recipe update!<\/p>\n\n\n

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    Chinese Cooking Made Easy<\/h2>

    Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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    Home Style Tofu (\u5bb6\u5e38\u8c46\u8150)<\/h2>\r\n\r\n\t\t\t
    By <\/span>Maggie Zhu<\/a><\/span><\/div>\r\n\r\n\t\t\t