Hunanese home-style tofu (Jia chang dou fu) from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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Notes about this recipe

  • Eat Your Books

    Can substitute scallions for Chinese chives.

  • chawkins on June 03, 2022

    Very good but somehow quite salty. I don’t know if it was because I repurposed the leftover marinated pork from making joongs, I washed off all the five spice on the pork, but there was soy sauce in the marinade. I also did not deep-fry the tofu, I just slowly pan-fried them in a nonstick wok, I tripled the amount of garlic chives and halved the chile bean paste and it was spicy enough for us.

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