Home-Style Tofu

Method

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1. Press the tofu between cloths under a weight for 20 minutes, then cut it into thick triangles.

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2. Heat 4 tbsp of the oil in a wok and fry the tofu in batches 3 minutes a side, until golden and slightly puffed. Lift out.

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3. Add the last tablespoon of oil and fry the pork belly 3 minutes, until its fat runs and the edges crisp.

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4. Add the doubanjiang and black beans and fry 30 seconds, until the oil turns red.

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5. Add the garlic and ginger for 20 seconds, then the green pepper and leek for 1 minute.

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6. Add the soy sauce, wine, sugar, salt and water and bring to a simmer.

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7. Return the tofu and simmer 3 minutes, turning gently, so it takes up the sauce.

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8. Stir in the slaked cornflour, finish with the sesame oil and serve.

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Chef’s Tips

• Fry the tofu first. Unfried tofu falls apart in the sauce.
• Fry the doubanjiang until the oil turns red.
• Turn gently once the tofu is back in.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Stir-fried greens
• A cold beer

Storage & Reheating

Refrigerated for 3 days. Reheat in a pan with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.