Homestyle braised tofu (Jiācháng dòufu) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 149) by Hannah Che

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Notes about this recipe

  • Eat Your Books

    Can substitute dried wood ear mushrooms for dried shiitake mushrooms, cornstarch for potato starch, and green peppers for snow peas.

  • alysekstokes on September 26, 2025

    A really satisfying and comforting tofu dish. I doubled the amount of carrots and snow peas and served this with steamed rice—so simple and delicious! Frying (or roasting) the tofu first really is necessary since it creates a lovely toothsome texture that holds up well in the sauce.

  • Notajellyfish on March 03, 2024

    This is my favorite Chinese dish and this recipe absolutely kills it. The doubanjiang is a must. Add tons of extra veggies.

  • lorloff on January 13, 2024

    Made this with fresh wood ear mushrooms and doubled the mushrooms which I got at the farmer’s market. Really delicious dish and I agree using a great stock is key. Used Szechuan bean chili sauce imported from China by Mala Market. The technique for the tofu takes a few steps but is well worth it. Served as a main at a vegan dinner party with Molly Yeh’s fired rice with all kinds of onions.

  • jenburkholder on April 24, 2023

    Excellent. Use a good stock - it needs the flavor. Went heavy on the white pepper and doubanjiang.

  • christineakiyoshi on December 03, 2022

    Another delicious recipe. I would probably double the chili bean paste next time. Yummy!

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