Comments on: Home Style Tofu (家常豆腐)

By: KAR

KAR — Sat, 28 Dec 2024 01:43:40 +0000

I love this recipe – really easy to follow instructions and a new to me ingredient [doubanjiang] that I ended up loving. I love the way you clearly set out the main ingredients, sauce, and other components. I don’t have to get take out anymore because all your recipes are great, and are flexible enough that I can use whatever vegetables I have on hand. Thank you!

By: nikko

nikko — Mon, 30 Sep 2024 01:51:29 +0000

Growing up I’ve always enjoyed trying 家常豆腐 from different restaurants just to see what their flair on it was. Really appreciate the clear photos for the ingredients and although this was my first time making it, my housemates and I all enjoyed it so much! 🙂

I’m going to come back to this recipe as my basis for exploring the dish, thanks you ^^~

By: Marina

Marina — Wed, 29 May 2024 19:56:07 +0000

Each recipe from your site is better than the last! Restaurant quality, I’m so excited. thank you!

By: David

David — Tue, 24 Jan 2023 21:02:34 +0000

So good! Even though I overcooked the tofu, it was still delicious. Thank you, Maggie. I’ll be making this again soon and I’ll try to get it entirely right.

By: Maggie Zhu

Maggie Zhu — Thu, 08 Dec 2022 19:18:16 +0000

In reply to David.

You can try it either way. The result will be different – air fry naked definite work. The tofu will have a chewy crispy crust and the inside remain tender.
If you use the seasoning and batter, the tofu will have a crunchy crispy crust and a more flavor taste.
Air fry naked would be easier and it will work with the recipe, because it uses a very rich sauce during the braising.

By: David

David — Thu, 08 Dec 2022 17:56:53 +0000

Haven’t made it yet. Wondering about air frying the tofu instead of deep frying. Would I still coat the tofu first with sesame oil, soy sauce, and cornstarch, or just air fry it “naked”?

By: Keith B

Keith B — Thu, 01 Dec 2022 21:35:06 +0000

In reply to Phil. Just chiming in here to say that it's probably more important to ensure that your oil is the proper temperature than to ensure the tofu is pressed. Unless you are going to marinate tofu directly after pressing it, you're not really going to get much out of doing so. Hot oil is drawn to moisture so pressing the tofu will result in a less airy texture after cooking, which imo is undesirable for this dish.

By: Susan W

Susan W — Tue, 12 Jul 2022 21:16:58 +0000

I tried doubling the sauce ingredients but found the double soy sauce over powered the dish. In the end, I was disappointed with the result and will go back to following recipe as written.

By: Susan W

Susan W — Tue, 12 Jul 2022 21:14:24 +0000

Great recipe. Homestyle Tofu is one of my favorite dishes and my go to at most restaurants. Like other commenters, I also like a little extra ‘sauce’ so have now tried recipe first as written and then again but doubling of sauce ingredients. To my surprise, I much preferred the result following the recipe as is. Doubling the sauce ingredients created a dish too heavy on soy and sauce ingredients overpowering the fresh vegetables, garlic, onion and ginger. I highly recommend this version of Homestyle Tofu. Would not change a thing! 🙂

By: Maggie Zhu

Maggie Zhu — Fri, 11 Feb 2022 15:10:08 +0000

In reply to Raz. You can simply double the sauce :)