Home-style Tofu (家常豆腐)

Instructions

1. 1Cut tofu into 1.5 cm thick slices, then into triangles or squares. Pat completely dry with paper towels — dry tofu sears instead of splattering.

   切豆腐并吸干水分

   🔍 Look for

   Visual: 豆腐表面哑光干燥，没有渗水珠Tofu surface looks matte and dry, no beading water

   You know it's right when: 纸巾按上去几乎不湿Paper towel comes away nearly dry

   Extra-firm tofu needs almost no pressing; soft-firm tofu benefits from 10 minutes under a light weight.

2. 2Heat 2 tbsp oil in a skillet over medium-high. Fry tofu in a single layer until deep golden, about 3 minutes per side. Set aside.

   中大火煎豆腐

   🔍 Look for Medium-high 每面 3 分钟 · 3 minutes per side

   Visual: 底部边缘先变金黄再转深琥珀色，形成脆韧的“虎皮”Bottom edge turns golden then deep amber; a crisp 'tiger skin' forms

   You know it's right when: 豆腐能轻松离锅——说明可以翻面了Tofu releases from the pan easily — it's ready to flip

3. 3Lower heat to medium, add remaining 1 tbsp oil. Fry pork slices until they start to render and brown slightly at the edges.

   煸炒肉片

   🔍 Look for Medium heat 2-3 分钟 · 2-3 minutes

   Visual: 肉片边缘微焦，肥肉部分变半透明Pork edges turn light brown and fat turns translucent

   You know it's right when: 肥肉出油，锅底泛着油光Fat has rendered and the pan bottom glistens

   Vegetarian: skip the pork and start directly at step 4 with an extra teaspoon of doubanjiang.

4. 4Add doubanjiang, garlic, and ginger. Stir-fry 1 minute until the oil turns red and smells fragrant.

   炒豆瓣酱出红油

   🔍 Look for Medium heat 1 分钟 · 1 minute

   Visual: 油变成深橙红色，酱料裹在肉片上Oil turns deep red-orange and the paste clings to the meat

   You know it's right when: 香气浓郁锐利——别等酱色发黑Sharp, rich aroma — before the paste darkens or burns

5. 5Add carrot and wood ear, stir 1 minute. Return tofu, add soy sauce and 1 cup water (250 ml). Bring to a simmer and cook 5 minutes.

   加水烧豆腐

   🔍 Look for Medium-low 5 分钟 · 5 minutes

   Visual: 汤汁在豆腐周围微微冒泡，豆腐边缘因吸色变深Sauce bubbles gently around the tofu; tofu edges darken as they soak up color

   You know it's right when: 汤汁收掉约三分之一Sauce has reduced by about a third

6. 6Add green pepper and half the cornstarch slurry. Push the sauce gently (don't stir the tofu) until it turns glossy. Add the rest if you want a thicker coat.

   下青椒勾芡

   🔍 Look for 30-60 秒 · 30-60 seconds

   Visual: 汤汁变得油亮，能挂在勺背Sauce turns glossy and clings to the back of a spoon

   You know it's right when: 勺子划过留下清晰痕迹Spoon leaves a clear trail through the sauce

7. 7Off heat, fold in scallions. Serve immediately with steamed rice.

   撒葱花出锅

   🔍 Look for

   Visual: 红亮的酱汁、金黄的豆腐、翠绿的青椒——经典家常卖相Glossy red sauce, golden tofu, bright green pepper — classic home-style look

   You know it's right when: 趁热浇在米饭上Serve hot over rice