Home Style Tofu 家常豆腐

As the name suggests, this is an everyday cook-at-home tofu dish in Sichuan, China.In China the tofu is blanched in salt water before using as this dries it out so that it gets crispier when stir-fried.  Feel free to skip this step.

Ingredients:

• 1 14oz box (396g) firm tofu
• 1/4 lb (113g) sliced pork belly or bacon (if pork belly is not available)
• 2 oz (57g) Chinese garlic scapes or baby leeks
• 3 tbsp soy sauce
• 2 oz (55g) Cookingbomb Chili Sauce (adjust to your spice preference)
• 2 tsp cornstarch mixed with 3 tbsp water
• 1 tbsp cooking wine
• 3 tbsp cooking oil
• 1/2 cup (120ml) hot water
• Salt to taste

Instructions:

• Begin by preparing the tofu. Cut the tofu into pieces measuring approximately 1 x 1.5 inches (4 x 2.5cm).
• Chop the Chinese garlic scapes into 2-inch (5cm) pieces.
• Heat cooking oil in a wok or large skillet over medium heat. Sprinkle a pinch of salt into the oil, then carefully place the tofu pieces into the hot oil. Stir-fry both sides of the tofu until they become golden brown. Once done, remove the tofu from the wok and place them on a dish with a paper towel underneath to drain excess oil.
• In the same wok with the remaining oil, heat it over medium-high heat, and add the sliced pork or bacon. Stir-fry until the pork is cooked through.
• Add soy sauce, cooking wine, and hot water to the wok. Stir-fry for a few moments, and then return the cooked tofu back into the wok. Stir-fry the tofu and pork for another 30 seconds.
• Add the Cookingbomb Chili Sauce to the wok, and gently mix it in.
• Reduce the heat to low and let the tofu and pork cook in the sauce for about 2 minutes.
• Add the chopped garlic scapes and continue to cook for an additional minute.
• Season with salt to taste and pour in the cornstarch water mixture. Carefully stir everything until the sauce thickens and coats the tofu and pork evenly.
• Serve your Home Style Tofu hot, alongside steamed rice, and enjoy the flavorful kick of Cookingbomb Chili Sauce!