Home Style Tofu Recipe (Jia Chang Dou Fu)

Firm tofu: A type of tofu that is denser and holds its shape well during cooking.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential for flavoring.

Oyster sauce: A thick, savory sauce made from oysters, adding depth and richness to the dish.

Vegetable oil: Used for stir-frying the ingredients, providing a neutral flavor.

Garlic: Adds a pungent, aromatic flavor to the dish.

Ginger: Provides a warm, spicy note that complements the other flavors.

Vegetable broth: A flavorful liquid base for the sauce, enhancing the overall taste.

Cornstarch: Used as a thickening agent for the sauce.

Green onions: Adds a fresh, mild onion flavor and a pop of color as a garnish.

When stir-frying the garlic and ginger, make sure to keep the heat at medium to prevent them from burning. Burnt garlic can impart a bitter taste to the dish, which can overpower the delicate flavors of the tofu. Stir constantly and watch closely to ensure they turn a light golden brown, releasing their aromatic oils into the vegetable oil. This will create a flavorful base for the rest of the ingredients.

• firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor, making it a great alternative to tofu in this dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and salty flavor similar to oyster sauce, though it is slightly thicker.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and works well for sautéing.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you will need less of it due to its concentrated flavor.

• minced ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, but it has a more intense flavor, so use sparingly.

• vegetable broth - Substitute with chicken broth: Chicken broth can be used if you are not strictly vegetarian, as it adds a rich flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and can be used in the same way as cornstarch.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the tofu dish to cool to room temperature before storing. This prevents condensation and helps maintain the texture of the tofu.
• Transfer the tofu and sauce into an airtight container. Make sure the container is clean and dry to avoid any contamination.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The tofu will absorb more flavors as it sits, making it even more delicious.
• For longer storage, place the cooled tofu in a freezer-safe container or a heavy-duty freezer bag. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container with the date of preparation. This helps you keep track of how long the tofu has been stored.
• When ready to reheat, thaw the frozen tofu in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the tofu in a wok or a saucepan over medium heat. Add a splash of vegetable broth or water to prevent the dish from drying out.
• Stir occasionally until the tofu is heated through. Garnish with fresh green onions before serving to refresh the flavors.
• Avoid reheating the tofu multiple times, as this can affect its texture and taste. Only reheat the portion you plan to consume immediately.

• Microwave: Place the leftover tofu in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop: Heat a non-stick pan over medium heat. Add a small amount of vegetable oil or a splash of vegetable broth to prevent sticking. Add the tofu and stir occasionally until heated through, about 5-7 minutes. This method helps maintain the tofu's texture and flavor.

• Oven: Preheat your oven to 350°F (175°C). Place the tofu in an oven-safe dish and cover it with aluminum foil to prevent drying out. Heat for 10-15 minutes or until thoroughly warmed. This method is great for reheating larger portions.

• Steamer: Set up a steamer basket over boiling water. Place the tofu in the basket, cover, and steam for about 5-7 minutes. This method keeps the tofu moist and tender.

• Air Fryer: Preheat your air fryer to 350°F (175°C). Place the tofu in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method can help retain the tofu's crispy texture.

• Wok: A versatile cooking vessel used for stir-frying, which ensures even heat distribution and quick cooking.

• Spatula: Essential for stirring and flipping the tofu cubes to ensure they are evenly browned on all sides.

• Knife: Used for mincing the garlic and ginger, as well as chopping the green onions.

• Cutting board: Provides a safe and stable surface for chopping and mincing ingredients.

• Measuring spoons: Necessary for accurately measuring the soy sauce, oyster sauce, vegetable oil, and cornstarch.

• Measuring cup: Used to measure the vegetable broth.

• Small bowl: For mixing the cornstarch with water to create a slurry.

• Serving dish: To present the finished dish attractively once it's ready to be served.

Prep ingredients ahead: Mince the garlic and ginger in advance and store them in the fridge.

Use pre-cubed tofu: Buy firm tofu that's already cut into cubes to save chopping time.

Quick sauce mix: Combine soy sauce, oyster sauce, and vegetable broth in a bowl before cooking.

Pre-make cornstarch slurry: Mix cornstarch and water ahead of time and keep it ready to pour.

Chop green onions early: Have the green onions chopped and stored in a container for easy garnishing.