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 1.4 kg
  • Photograph of Pork belly Pork belly 480 g
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 120 g
  • Photograph of Fermented black beans Fermented black beans 80 g
  • Photograph of Leek Leek 400 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Cornstarch Cornstarch 48 g
  • Photograph of Oil Oil 240 ml
  • Photograph of Ginger Ginger 60 g
  • Photograph of Sugar Sugar 32 g
  • Photograph of Steamed rice Steamed rice 800 g

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