(Chinese recipes, prepare authentic Chinese food now!)
If you love tofu, I am sure you have your favorite tofu dish–be it Mapo Tofu, claypot tofu, steamed tofu, or fried tofu. While many people think that tofu is tasteless and plain, I love tofu very much. Tofu can be very versatile and delicious, if you know how to pair it with other ingredients. Case-in-point: the home-style tofu dish shown above.
Home-style tofu is a homey dish, an everyday and humble dish. In Chinese, it’s called 家常豆腐. Every family has their own interpretation or recipe of home-style tofu.
My home-style tofu is really simple: a block of tofu, some mushrooms (I used canned button mushrooms), ground pork, and shrimp. The sauce is the popular Chinese brown sauce that consists of oyster sauce and soy sauce.
It sure doesn’t look as beautiful and tempting as Mapo Tofu, it’s quite tasty nonetheless, and great with steamed white rice.
Here is my recipe for home-style tofu or 家常豆腐. This tofu recipe also kick starts a series of homey dishes that I am going to share with you here on Rasa Malaysia–recipes that are great for everyday meal, and budget-friendly and great for the current tough economy.
For now, you can check out my Chinese recipes for a collection popular Chinese recipes. Enjoy!
How Many Calories per Serving?
This recipe is only 226 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Home-style Tofu (Tofu with Mushrooms)
Home-style Tofu Recipe - a block of tofu, some mushrooms (I used canned button mushrooms), ground pork, and shrimp. The sauce is the popular Chinese brown sauce that consists of oyster sauce and soy sauce.
- 1 block fresh or boxed tofu soft or silken
- 2 oz. ground pork
- 6 shrimps
- 10 canned button mushroom
- 3 cloves garlic finely chopped
- 1 stalk scallions chopped into small rounds
- 2 tablespoons cooking oil
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1/2 tablespoon soy sauce
- 3 tablespoons water
- 1/2 tablespoon sugar
- 1/4 teaspoon sesame oil
- 2 dashes white pepper powder
- 1 teaspoon corn starch
Cut the tofu into small pieces, pat dry with paper towels. Mix the brown sauce mixture well and set aside.
Heat up a wok and add cooking oil. When the oil is heated, add garlic and stir-fry until light brown. Add in the ground pork, shrimp, and mushroom. Stir-fry to break the ground pork into smaller lumps, then follow by the tofu.
Do a quick stir before adding the brown sauce mixture. Gently stir-fry the tofu and bring the sauce to boil. Add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.
If you use silken tofu, please be extremely gentle with the tofu when you cut and cook it.
was perusing your recipes and saw the comments. The restaurant in Tokyo the previous commentor was referring to is ‘ume no hana’. Next time you visit tokyo, try it. It’s delicious and super filling. You wouldn’t guess it would be from the sizes, but we’re always full, but we do order the largest one too :D
OMG, this reminds me of home so much. I’m currently abroad studying and your blog makes me so homesick. Ahh, can’t wait to go back again.
Love your blog, I really look forward to all your recipes! Keep up the awesome work!!