Jia Chang Doufu (Home-Style Braised Tofu)

Method

1. 1

   Press the tofu slabs between paper towels for 10 minutes to push out excess water.

   💡 Dry tofu sears; wet tofu steams. Don't skip the press.

2. 2

   Heat half the oil in a wok over medium-high and fry the tofu slabs until golden and crisp on both sides, about 4 minutes per side. Remove to a plate.

3. 3

   Add the remaining oil, then the mushroom and bell pepper, and stir-fry 3 minutes until softened.

4. 4

   Push the vegetables aside, add the garlic and ginger to the cleared space, and stir 20 seconds until fragrant.

5. 5

   Stir in the hoisin sauce, soy sauce and stock and bring to a simmer.

6. 6

   Slide the tofu back in, spoon the sauce over, and simmer gently 3 minutes so the slabs soak up flavor without breaking apart.

7. 7

   Stir in the cornstarch slurry and toss gently until the sauce thickens and clings. Scatter with spring onion and serve over rice.