Homestyle Braised Tofu (家常豆腐)

• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 box of firm tofu (about 500 g)

2 green onions (green parts only)

1 to 2 shallots

1 medium or 2 small bell peppers

1 teaspoon Pixian Douban

1 teaspoon light soy sauce

2 teaspoons sugar

1/4 cup water

1/2 teaspoon corn or tapioca starch

2 tablespoons vegetable oil

Directions

Chop ingredients

Cut the tofu into 1/2 inch- thick (~1.25 cm) squares or triangles. Peel and slice the shallots into small pieces. Cut the green onion into long wedges. Wash the bell pepper. Discard the seeds and veins (the inside white parts). Chop the bell pepper into large dices.

Sear tofu

Heat a large non-stick pan under medium-low heat. When the pan is getting warm, add 1 tablespoon vegetable oil, spreading it around. Gently add the tofu to the non-stick pan. Do not overlap the pieces (if your non-stick pan is too small, do it in two batches).

Flip and sear other sides

Sear the tofu for at least 5 minutes or until golden. Then carefully turn the tofu pieces to the other side and sear for another 5 minutes. Sear the narrow sides for 1 to 2 minutes each. Transfer the tofu slices out once all sides become golden.

Mix sauce

In a small bowl, mix together 1 teaspoon of light soy sauce, 2 teaspoons of sugar, and 1/4 cup of water. Use a separate small bowl to make the starch water by mixing 1/2 teaspoon of corn starch and 2 tablespoons of water.

Stirfry ingredients together

Heat a wok (or the same non-stick pan) under medium heat. When the wok is warm, add 1 tablespoon of vegetable oil. Add the sliced shallots and 1 teaspoon of Pixian Douban, stirring slightly to form red oil. Then add the cooked tofu, stirring and tossing until the tofu glistens with red oil (see pictures). Turn up the heat to medium-high. Pour in the mixed sauce from step 4, mixing well with the tofu slices. Add the bell peppers and green onion wedges, tossing and stirring with the tofu until liquid reduces in volume by at least half. Then add a bit of starch water to thicken the liquid (one teaspoon at a time). If liquid reduces too quickly and there isn't enough left, skip the starch water. Transfer everything to a plate and enjoy right away!