Jia Chang Doufu (Chinese Home-Style Tofu) Recipe

Name: Jia Chang Doufu (Chinese Home-Style Tofu)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 baby leeks, cut diagonally into 1/8-inch-thick slices (1/2 lb total, white and pale green parts only); 10 ounces firm tofu, drained, sliced, and cut diagonally into triangles; 1 tablespoon peanut oil; 1/4 lb ground beef; 1 teaspoon chinese rice wine (preferably Shaoxing) or 1 teaspoon medium-dry sherry; 1 teaspoon dark soy sauce; 1/2 tablespoon chili bean sauce or 1/2 tablespoon chili bean paste; 1 teaspoon minced peeled fresh ginger; 1 teaspoon mild pure chile powder; 1/2 teaspoon chinese fermented black beans, soaked in water 10 minutes and drained; 1/4 cup chicken broth; 1/2 teaspoon potato starch or 1/2 teaspoon cornstarch, mixed with 2 teaspoons cold water; white rice; 1/2 teaspoon szechuan peppercorns, toasted and ground with a mortar and pestle

Servings: persons

2 baby leeks, cut diagonally into 1/8-inch-thick slices (1/2 lb total, white and pale green parts only)
10 ounces firm tofu, drained, sliced, and cut diagonally into triangles
1 tablespoon peanut oil
1/4 lb ground beef
1 teaspoon chinese rice wine (preferably Shaoxing) or 1 teaspoon medium-dry sherry
1 teaspoon dark soy sauce
1/2 tablespoon chili bean sauce or 1/2 tablespoon chili bean paste
1 teaspoon minced peeled fresh ginger
1 teaspoon mild pure chile powder
1/2 teaspoon chinese fermented black beans, soaked in water 10 minutes and drained
1/4 cup chicken broth
1/2 teaspoon potato starch or 1/2 teaspoon cornstarch, mixed with 2 teaspoons cold water
white rice
1/2 teaspoon szechuan peppercorns, toasted and ground with a mortar and pestle

1
Wash leeks in cold water, and drain well.
2
Dissolve 1/2 teaspoon salt in 2 cups hot water, and add tofu. Soak 5 minutes, then drain.
3
Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling wok to coat, and heat until it begins to smoke. Add beef and stir-fry, breaking up lumps, until no longer pink, about 2 minutes. Stir in wine and 1/2 teaspoon soy sauce and stir-fry 30 seconds.
4
Add chile bean sauce and stir-fry until fragrant, about 15 seconds. Add ginger, chile powder, and black beans and stir-fry until fragrant, about 30 seconds. Add broth, remaining 1/2 teaspoon soy sauce, and tofu, then reduce heat and simmer, stirring gently, about 2 minutes.
5
Add leeks and simmer, stirring occasionally, until just tender, 2 to 3 minutes. Stir potato starch mixture and add to tofu, then cook, stirring, until sauce is thickened, about 1 minute.
6
This serves two people as a the main dish, or up to 10 people as part of a family-style meal with a variety of dishes.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 baby leeks, cut diagonally into 1/8-inch-thick slices (1/2 lb total, white and pale green parts only), 10 ounces firm tofu, drained, sliced, and cut diagonally into triangles, 1 tablespoon peanut oil, 1/4 lb ground beef, and more.

Yes, Jia Chang Doufu (Chinese Home-Style Tofu) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jia Chang Doufu (Chinese Home-Style Tofu)

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