Otherwise known as Jia Chang Dou Fu 家常豆腐, this dish seems popular all over China although I think it may have originated in Sichuan province.
Ingredients:
Tofu /Dou Fu 豆腐
Red Bean Paste
Lots of oil
Capsicum
Spring Onion
Ginger
Garlic
Starch
Soy Sauce
Chicken Stock Powder
Finely Sliced Pork
Notes: I found the best Tofu to use is a firm one, not too moist so that the pieces stay together when Frying. You can add fresh chilli or chilli oil to give it some punch or you can buy spicy redbean paste.
- Cut the tofu into strips. 4cm x 2.5 cm and a little over 1cm thick worked OK for me. Fill a wok with your oil (enough to cover tofu) and deep fry the tofu in batches until golden brown and a little crispy. The tofu pieces will absorb sauce and soften later on in the process.
- Remove the tofu from the wok, keeping a little of the oil in the bottom add the sliced pork and fry. Next add Chopped Capsicum and a generous dollop of red bean paste then chopped garlic and ginger.
- Now add a tablespoon or so of cooking wine, a spash of soy sauce some chicken stock powder, MSG or salt to taste and return the now fried tofu to the wok and bring to the boil.
- Once boiling turn down the heat and add wet starch mixing thoughly. The idea of the wet starch is to give the sauce a saucy consistancy which coats the tofu.
It’s now ready to serve!
I’m liking this blog. I think I might try some of your recipes. I’ve always liked 家常豆腐, and that coca cola chicken sounds like it’s worth a shot. Looking forward to more.