We think of homestyle tofu (jiachang doufu 家常豆腐) as the ultimate Chinese comfort food. Seared to perfection on the outside and tender and soft on the inside with the complex layered flavor of three-year aged doubanjiang (chili bean paste).
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Background
Homestyle tofu is one of those dishes that is equally as comfortable around the family dinner table as it is in a small restaurant. Growing up my aunt lived across the city in Lanzhou and when we visited her every weekend she made home style tofu. Whenever we make this dish it brings back fond memories of those weekends with family.
Homestyle tofu, also called home style bean curd, has many variations and everyone has their own recipe. The recipe we are sharing is a blend of what I remember from growing up along with a recipe found in “The Food of Sichuan” cookbook. Ours is a vegetarian version and we use crisp celery to add another dimension to this comforting dish.
There are two keys to making this recipe: getting the right tofu texture and the sauce.
The Perfect Tofu
One secret to this recipe is cooking the tofu to the perfect texture. It should be seared crisp golden brown on the outside and tender and moist on the inside. We like to use medium-firm to firm tofu, although soft or medium will also work. You can check out our article about different types of tofu to learn more.
The tofu is cut into squares and cooked in a hot pan to sear it on the outside and lock in the moisture on the inside. We usually use a non-stick pan so that we can use less oil, but a cast iron pan or wok does a better job of searing. If you use cast iron or carbon steel make sure it is well seasoned because tofu likes to stick.
Secret of the Sauce
The secret to the perfect homestyle bean curd is doubanjiang. Doubanjiang is called the soul of Sichuan for good reason. It is a storied fermented chili bean paste with hundreds of years of history. Adding this to homestyle tofu gives the dish deep layered flavors that is hard to describe until you taste it. It is a savory product that lends a complex xiān wèi (umami) flavor.
There are one-year and three-year aged versions. In this dish we use the three-year aged version. You can read our article on doubanjiang to learn more about how it is made, the different maturity levels, and where to buy it.
It can be purchased from your local Chinese market, the mother daughter online store called The Mala Market, or on Amazon.
🥘 Ingredients
- One block of Medium-firm to firm tofu (medium and soft can be used as well)
- Celery
- Fresh ginger
- Garlic cloves
- Scallions (green onion) – white and green parts separated
- Doubanjiang (chili bean paste)
- Fermented black beans / Douchi (optional – purchase from The Mala Market or Amazon)
- Ground Sichuan peppercorns
- Soy sauce
- Cornstarch
- Sugar
- Cooking oil
- Water for sauce
See recipe card for quantities.
🔪 Instructions
Cut the tofu into 2-inch squares. Slice ginger into 1 to 2-inch pieces. Slice or chop garlic cloves. Peel celery and then cut stalks in half lengthwise before diagonally slicing into 2-inch pieces. Cut the white part of the scallions into half inch pieces and the green parts in to 2-inch sections – keep separate.
If using 3-year aged chili bean paste (doubanjiang) use a knife to mince in order to chop up the large pieces of bean and chili – this isn’t essential but helps make it easier for the sauce to cover the tofu and celery. One-year aged doubanjiang has a finer consistency so this isn’t necessary.
Heat the oil in a pan and then add the tofu slices. Cook on each side until seared golden brown. The softer the tofu the longer this usually takes because softer tofu has a higher water content. We recommend not turning the tofu too often to give it a chance to sear. Once seared to a golden-brown remove from the pan and place on a plate.
Heat wok or pan over medium-high heat. Once hot, add around 2 tablespoons of oil. Add doubanjiang, fermented black beans (if using), and ground Sichuan pepper and stir-fry until fragrant (around 30 seconds to one minute). The doubanjiang should start to infuse into the oil.
Add ginger, green onion whites, and garlic. Stir-fry until fragrant and garlic begins to brown – around one minute.
Add celery and stir-fry approximately one minute and then add soy sauce and stir-fry another 30 seconds.
Add water followed by the seared tofu and sugar. Continue cooking and stirring being careful not to break apart the tofu.
Add remaining green parts of the scallions and stir-fry until they just start to wilt.
Pour in cornstarch and water mixture and immediately mix to evenly coat the tofu and celery as the sauce thickens.
Once sauce thickens plate and serve while hot.
📖 Substitutions and Variations
- Veggies – the great thing about homestyle tofu is that everyone has their own version. Feel free to substitute other crisp vegetables for the celery or add them in addition! Try adding green or red bell pepper to make it extra nutritious.
Storage
Homestyle tofu will keep in the refrigerator for up to two days, although it is best eaten right away. We suggest reheating in a non-stick skillet for best texture and flavor.
📖 Recipe
Homestyle Tofu (家常豆腐): The Ultimate Chinese Comfort Food
Ingredients
- 16 ounces Medium-firm to firm tofu medium and soft can be used as well
- 3 celery stalks
- 2 inch piece of fresh ginger
- 3 to 4 cloves garlic
- 1 scallion stalk (green onion) white and green parts
- 2 tablespoons three-year aged doubanjiang (chili bean paste) one year aged works also
- 1 tablespoon fermented black beans / Douchi optional
- ¼ teaspoon ground Sichuan peppercorns
- 1.5 teaspoons soy sauce
- 1 teaspoon cornstarch mixed with 1.5 tablespoons of water
- ¾ teaspoon of sugar
- ⅛ cup cooking oil for searing tofu
- 1-2 tablespoons cooking oil for sautéing sauce and vegetables
- ½ cup water for sauce
Instructions
- Cut the tofu into 2-inch squares. Slice ginger into 1 – 2-inch pieces. Slice or chop garlic cloves. Peel celery and then cut stalks in half lengthwise before diagonally slicing into 2-inch pieces. Cut the white part of the scallions into half inch pieces and the green parts in to 2-inch sections – keep separate.16 ounces Medium-firm to firm tofu, 2 inch piece of fresh ginger, 3 to 4 cloves garlic, 1 scallion stalk (green onion), 3 celery stalks
- If using 3-year aged chili bean paste (doubanjiang) use a knife to mince in order to chop up the large pieces of bean and chili – this isn’t essential but helps make it easier for the sauce to cover the tofu and celery. One-year aged doubanjiang has a finer consistency so this isn’t necessary.2 tablespoons three-year aged doubanjiang (chili bean paste)
- Heat the oil in a pan and then add the tofu slices. Cook on each side until seared golden brown. The softer the tofu the longer this usually takes because softer tofu has a higher water content. We recommend not turning the tofu too often to give it a chance to sear. Once seared to a golden-brown remove from the pan and place on a plate.16 ounces Medium-firm to firm tofu, ⅛ cup cooking oil
- Heat wok or pan over medium-high heat. Once hot, add around 2 tablespoons of oil. Add doubanjiang, fermented black beans (if using), and ground Sichuan pepper and stir-fry until fragrant (around 30 seconds to one minute). The doubanjiang should start to infuse into the oil.2 tablespoons three-year aged doubanjiang (chili bean paste), 1 tablespoon fermented black beans / Douchi, 1-2 tablespoons cooking oil, ¼ teaspoon ground Sichuan peppercorns
- Add ginger, green onion whites, and garlic. Stir-fry until fragrant and garlic begins to brown – around one minute.2 inch piece of fresh ginger, 3 to 4 cloves garlic, 1 scallion stalk (green onion)
- Add celery and stir-fry approximately one minute and then add soy sauce and stir-fry another 30 seconds.3 celery stalks, 1.5 teaspoons soy sauce
- Add water followed by the seared tofu and sugar. Continue cooking and stirring being careful not to break apart the tofu.16 ounces Medium-firm to firm tofu, ¾ teaspoon of sugar, ½ cup water for sauce
- Add remaining green parts of the scallions and stir-fry until they just start to wilt.1 scallion stalk (green onion)
- Pour in cornstarch and water mixture and immediately mix to evenly coat the tofu and celery as the sauce thickens.1 teaspoon cornstarch mixed with 1.5 tablespoons of water
- Once sauce thickens plate and serve while hot.
Video
Notes
Nutrition
Nutrition disclaimer
malaeats.com is created for informational purposes only. Although we do our best to provide nutritional information to our readers as a general guideline, we are not certified nutritionists and the nutritional values provided should be considered estimates. Numerous factors such as variations in fresh ingredients, brands purchased, etc. will alter the nutritional values in any recipe. Different online calculators also provide different results depending on their sources. To obtain accurate nutritional information for a recipe, please use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities you used.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods (less than 2 hours is recommended by the CDC).
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at the Centers of Disease Control and Prevention website.
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