Photograph of the finished Home-style tofu

China · Đậu phụ rán xào kiểu nhà Gia thường đậu hủ

Home-style tofu

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 3.1 lb
  • Photograph of Pork belly Pork belly 1.1 lb
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 4.2 oz
  • Photograph of Fermented black beans Fermented black beans 2.8 oz
  • Photograph of Leek Leek 14.1 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the tofu into 1 cm thick triangular slices and pat both sides dry.
  2. 2 Fry the tofu in oil for 4 minutes on each side until the outer skin is crispy and golden brown, then remove from the oil.
  3. 3 Frying the tofu first is key to this dish; fresh tofu dropped into the sauce will break apart and won't have a chewy outer layer.
  4. 4 Fry the sliced pork belly in the same pan for 4 minutes, then add the soybean paste and fermented bean curd and stir for 90 seconds.
  5. 5 Add the diagonally sliced leeks and ginger, then stir for 60 seconds.
  6. 6 Add the tofu, season with soy sauce mixed with cornstarch, then toss the pan for 40 seconds to coat with the sauce.
Start cooking