Jia Chang Dou Fu (Home-Style Tofu)
It is eaten by Mapo tofu!? A true “daily tofu dish” in China
Description
While Japan thinks 'Mapo Tofu' (minced meat and soft tofu) is the only Chinese tofu dish, THIS is actually eaten far more frequently in Chinese homes. Thick slices of tofu are deep-fried until golden, then braised with sliced pork, bamboo shoots, and Doubanjiang.
Restaurants serving Jia Chang Dou Fu (Home-Style Tofu)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Firm tofu
- Sliced pork belly
- Bamboo shoots
- Wood ear mushrooms
- Bell peppers
- Pixian Doubanjiang
- Soy sauce
Instructions
- [Authentic Recipe & Differences]
- (Tofu) Do not use silken tofu like Mapo. Slice firm 'Momen Tofu' (Lao Dou Fu) into 1cm-thick triangles (or rectangles).
- Heat generous oil in a wok. Pan-fry the tofu until both sides are 'golden and slightly crusty', then remove. This creates the sponge that absorbs the sauce.
- Slice pork belly, bamboo shoots, wood ears, and bell peppers.
- Render the pork fat in the wok.
- [Flavor Core]: Slow-fry Pixian Doubanjiang, minced garlic, and ginger until red oil (Hong You) and aroma bloom.
- Toss in veg, pour in broth (or water), soy, and a pinch of sugar.
- Return the fried tofu, simmering on low for a few minutes 'until the tofu absorbs the sauce to its limit'.
- Thicken lightly with starch slurry.
Learn more Spice, substitutes, tips
Key spices
Roasted Doubanjiang aroma、Umami absorbed by the tofu
Substitutes at Japanese supermarkets
Japanese Atsuage / Fried Tofu (boil to remove excess oil first)
Pairing
White Rice / Beer
Trivia
[Trivia] 'Jia Chang' literally means 'home-style/everyday'. It is on the menu of every diner in China. Made by throwing in whatever leftover veg is in the fridge, it is the absolute representative of 'Chinese mother's cooking'.
Eating tips & etiquette
[Unique Eating] The tofu is crusty outside and fluffy inside, heavily coated in a sticky glaze packed with Doubanjiang and pork umami. Bouncing this on rice reveals a 'side-dish power' completely different from Mapo Tofu.
Allergen
Soybeans, Pork, Wheat