Home-Style Tofu (Jia Chang Tofu)
- camissonia
- Nov 9
- 1 min read
Home Style Tofu is basically a homey Chinese concoction that comes in many iterations, depending on who the home cook is. The traditional Szechuanese version is spicy due to the addition of hot bean paste. My mom's Taiwanese version (with julienned pork, soy sauce, a pinch of sugar, sesame oil, and Chinese chives) is not. I like to straddle the line between savory & spicy, so this is my take.
1
Note on the sauce:
*Totole chicken powder is available in many Asian markets and online. You can substitute with low sodium chicken broth.
2
Note on the sauce:
**My favorite brands of Black bean chili sauce are Lee Kum Kee and Lao Gan Ma, both available in many Asian markets and online.
Notes
1
Marinate the pork strips in 2 tbsp soy sauce and 1 tbsp cornstarch for 30 minutes or up to overnight (covered with plastic wrap) in the refrigerator.
2
Slice the tofu into 2" x 2" squares (about 1/2" thick) and blot dry with paper towels; set aside.
3
Prep & cut the vegetables.
4
Place a large cast iron skillet or wok over high heat; add 1/2 cup of vegetable oil and heat until almost smoking. Blot the tofu slices again with paper towels to remove as much moisture as possible. Fry the tofu slices in two batches, about 5 minutes per side or until lightly browned. Remove the tofu to a paper towel-lined plate to drain.
5
In the same skillet or wok (wiped clean), heat 2 tbsp vegetable oil over high heat. Stir in the marinated pork and toss occasionally with a spatula until the meat starts to brown. Stir in the garlic, red chili, scallions, fresh shiitakes and black bean chili sauce; toss briefly for 20-30 seconds or until the mushrooms are just cooked through.
6
Add the reserved tofu and toss gently to combine; pour in the sauce and bring to a boil.
7
Add the cornstarch slurry and cook 10-20 seconds or until the sauce has thickened.
8
Pour the mixture onto a serving platter or clay pot and serve with steamed white rice on the side.
Instructions
1 lb pork loin cut into thin strips
1 tbsp cornstarch
2 tbsp soy sauce
2 cups light chicken stock (2 cups water + 1 tbsp Totole* chicken powder)
2 tbsp soy sauce
2 tsp oyster sauce
1 tsp sesame oil
tsp sugar
1/2 tsp black pepper
Sauce
5 cloves garlic minced
1 Fresno chili seeded & thinly sliced
5 scallions cut into 1" sections along the bias
4 oz fresh shiitake mushrooms stemmed & sliced
1 tbsp black bean chili sauce**
Two 14-oz packages firm tofu
1 tbsp cornstarch
1 tbsp water
Cornstarch Slurry
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Home-Style Tofu (Jia Chang Tofu)
Prep Time
20 min
Cooking Time
15 min
Rest Time
0 min
Total Time
35 min
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