Home Style Tofu: (Quick Braised Tofu Dish, )

Choosing the right tofu is crucial for a successful Chinese home-style tofu recipe. There are different varieties of tofu, including soft tofu, medium firm tofu, and extra firm tofu. For this home-style tofu dish, medium-firm or extra-firm tofu works best. As these varieties hold their shape well during cooking and have a meatier texture, making them ideal for stir-frying or deep-frying. While silken tofu has a softer texture and is often used in soups and desserts, it's not typically used in Chinese home-style tofu dishes. Stick to the regular firm or extra-firm tofu for the best results.

Fresh ingredients:

A block of tofu: Tofu provides a protein source for the dish. I used medium firm, but you can also use firm or extra firm.

Cooking oil: to fry the tofu pieces.

Carrot: Slices of carrot add sweetness and texture to the dish.

Red and orange bell pepper: cut them into small pieces. They add sweetness and crunch.

Garlic, fresh ginger, and green onions (divided into green and white parts): The white parts of green onions are used in cooking for a milder onion flavor, while the green parts are often used as a garnish for freshness and color.

Sauce ingredients:

Light soy sauce and dark soy sauce: They add saltiness and depth of umami flavor.

Shaoxing cooking wine: It is often used in Chinese cooking to enhance savory dishes.

Sugar: Balances the saltiness and adds a hint of sweetness to the dish.

Dou ban jiang: Dou ban jiang is made from fermented broad beans, chili peppers, salt, and various spices. The paste has various levels of spiciness. You can get it in most Asian grocery stores.

Water. Combine everything well to make a sauce.

Salt and pepper to taste.

Start by draining the tofu and pressing it to remove excess liquid. Place the tofu block between layers of paper towels or clean kitchen towels, and place a heavy object (like a plate or a can) on top. Press for 15 minutes before cooking.(it is optional)

Once the tofu is pressed, cut it into slices. Gather all the ingredients and cut bell peppers, garlic, and ginger into small pieces. Cut green onions into green and white parts. Set everything aside.

In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing cooking wine, sugar, Dou bang jiang, and water to make the sauce.

Heat cooking oil in a non-stick pan or wok over medium-high heat. Once the oil is hot, carefully set the tofu slices in the skillet in a single layer, making sure not to overcrowd the pan. If you are using a smaller pan, you may need to cook the tofu in batches. Cook the tofu for 3-4 minutes on each side or until golden brown and crispy outside. Use a spatula to gently flip the tofu cubes halfway through cooking to ensure even browning. Transfer the cooked tofu slices to a plate and set aside.

In the same wok, add the green onion white parts, ginger slices, and garlic, and stir until fragrant. Stir in the red and orange bell pepper pieces, and stir fry for about 1 minute.

Pour the premade sauce over the vegetables. Then fold the cooked tofu slices on top. Gently toss to coat the tofu evenly with the sauce. Let everything simmer for 3-5 minutes on low heat.

Garnish with green onion pieces. Serve hot with steamed white rice and your favorite side dishes. Enjoy!

White rice is the ideal accompaniment for serving Chinese home-style tofu. It helps balance the dish's flavors and soaks up the delicious sauce. You can also pair the tofu with noodles, such as lo mein or rice noodles. Other side dishes that pair well with home style tofu include:

Asian greens: Serve the tofu with steamed Asian greens, such as baby bok choy, shiitake mushrooms or Chinese broccoli.

Soup and salad: Serve the tofu with a refreshing sesame cucumber salad or a bowl of hot and sour soup. The soup's tangy and spicy flavors will complement the tofu's taste.

Egg rolls: Serve the tofu with homemade egg rolls. The crispy texture of the egg rolls will complement the soft texture of the tofu.

Feel free to mix and match these options to suit your taste preferences!

Here are some pro tips for making Chinese home style tofu:

Cutting technique: Depending on your preference, you can cut the tofu into slices or bite-size cubes. Uniform pieces ensure even cooking.

Cornstarch coating: If you are using softer tofu, I recommend lightly coating the tofu pieces in cornstarch or potato starch before frying. This helps create a crispy exterior and prevents the tofu from breaking.

Experiment: This dish is versatile, so feel free to experiment with different seasonings and ingredients(such as Bamboo shoots and wood ear mushroom)!

Cornstarch mixture: If your sauce becomes too thin, add some starch water; it will help thicken the sauce.

Spicy version: If you want your home-style tofu to be more spicy, feel free to add spicy sauce or chili pepper right before you remove it from the heat.

Tofu may seem like a plain and unexciting ingredient to some, but this plant-based staple can add depth and many flavors to your meal! The possibilities for home-style tofu are endless. So why not give it a try next time? Happy cooking!:)

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