Japanese House-style Tofu (Japandoufu)
Japanese House-style Tofu (Japandoufu) is a home-style vegetable dish at difficulty 3/5 (Intermediate), about 946 kcal. Japanese House-style Tofu is a quick, everyday home-cooked dish featuring a cris. Ingredients and step-by-step instructions are below, with notes for home cooking.
3 / 5
★★★☆☆
946 kcal
Ingredients
- Japanese tofu (silken egg tofu)
- Green bell peppers
- Carrots
- Ham sausage (optional)
- Black fungus (dried wood ear, optional)
- Onion (optional)
- Cornstarch
- Garlic
- Oil (for frying tofu, enough to submerge about half of it)
- Light soy sauce 8 ml
- Oyster sauce 15 ml
- Salt (for savory flavor)
- Chicken essence (MSG alternative, optional, for savory flavor)
- Ketchup (for sweet and sour flavor)
- White granulated sugar (for sweet and sour flavor)
Steps
- Slice the carrots, cut the green peppers into thin slices, and chop the scallion and garlic cloves.
- Open the package of purchased Japanese tofu and slice it into approximately 1 cm thick cylindrical pieces.
- Place the cornstarch on a flat plate to prepare for coating the tofu.
- Gently place the tofu onto the starch, coating all sides (top, bottom, and edges). Be careful not to make the layer too thick.
- Pour 150 ml of oil into a frying pan; the oil should just cover half the tofu. When the edges turn golden, flip and fry.
- Once both sides are fried, remove and set aside on a clean plate.
- Pour 10-15 ml of oil into a wok. Add the scallion and garlic and stir-fry until aromatic, then add the peppers, carrots, ham sausage, and black fungus.
- Add the oyster sauce, light soy sauce, salt, chicken essence, white granulated sugar, and ketchup.
- Gently stir-fry until the colors are evenly distributed.
Notes
Japanese House-style Tofu is a quick, everyday home-cooked dish featuring a crispy, golden crust wrapping a soft, silky egg tofu. Paired with seasonal vegetables like green peppers and carrots, it can be prepared in either savory or sweet and sour flavors. The dish features a crispy, fragrant taste with a soft interior. Made primarily from eggs, the Japanese tofu is rich in high-quality protein; when combined with fungus (wood ear) and vegetables, it offers a balanced nutrition profile. It requires a bit of technique for frying but is of medium difficulty, making it suitable for beginners. It takes about 30 minutes to serve.
Estimated Difficulty: ★★★
Estimated Calories: 946 kcal
Calculation:
To determine the number of servings before cooking each time, one portion is sufficient for 2 people.
Per Serving:
- Japanese Tofu 300 g (approx. 3 pieces)
- Green Pepper 120 g (from 1 medium pepper)
- Carrot 50 g
- Ham Sausage 50 g (about 1 stick)
- Black Fungus 30 g (dry wood ears approx. 10 g rehydrated)
- Cornstarch 80 g
- Onion 30 g
- Garlic 10 g (approx. 2 cloves)
- Oil 160-165 ml
- Light Soy Sauce 8 ml
- Oyster Sauce 15 ml
- Salt 2 g (If chicken essence is added, use only 0.5g or omit)
- Chicken Essence 3 g
- White Granulated Sugar 10 g
- Ketchup 15 ml
- Don't fry the tofu for too long; prepare the seasonings in advance.
- Reference: [【步骤图】家常红烧日本豆腐～超级下饭菜！🎊的做法_家常红烧日本豆腐～超级下饭菜！🎊的做法步骤_下饭菜_下厨房](https://www.xiachufang.com/recipe/104370279/)