Jia Chang Doufu (Chinese Home-Style Tofu)

Name: Jia Chang Doufu (Chinese Home-Style Tofu)
Prep time: 30 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 2 baby leeks, cut diagonally into 1/8-inch-thick slices (1/2 lb total, white and pale green parts only); 10 ounces firm tofu, drained, sliced, and cut diagonally into triangles; 1 tablespoon peanut oil; 1/4 lb ground beef; 1 teaspoon chinese rice wine (preferably Shaoxing) or 1 teaspoon medium-dry sherry; 1 teaspoon dark soy sauce; 1/2 tablespoon chili bean sauce or 1/2 tablespoon chili bean paste; 1 teaspoon minced peeled fresh ginger; 1 teaspoon mild pure chile powder; 1/2 teaspoon chinese fermented black beans, soaked in water 10 minutes and drained; 1/4 cup chicken broth; 1/2 teaspoon potato starch or 1/2 teaspoon cornstarch, mixed with 2 teaspoons cold water; white rice; 1/2 teaspoon szechuan peppercorns, toasted and ground with a mortar and pestle

Submitted by Kate S.

"Modified from Gourmet April 2003. This simple, delicious, spicy dish is standard fare in the parts of China where I've lived. Always popular with a crowd."

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Ready In:: 30mins
Ingredients:: 14
Serves:: 2

ingredients

2 baby leeks, cut diagonally into 1/8-inch-thick slices (1/2 lb total, white and pale green parts only)
10 ounces firm tofu, drained, sliced, and cut diagonally into triangles
1 tablespoon peanut oil
¹⁄₄ lb ground beef
1 teaspoon chinese rice wine (preferably Shaoxing) or 1 teaspoon medium-dry sherry
1 teaspoon dark soy sauce
¹⁄₂ tablespoon chili bean sauce or 1/2 tablespoon chili bean paste
1 teaspoon minced peeled fresh ginger
1 teaspoon mild pure chile powder
¹⁄₂ teaspoon chinese fermented black beans, soaked in water 10 minutes and drained
¹⁄₄ cup chicken broth
¹⁄₂ teaspoon potato starch or 1/2 teaspoon cornstarch, mixed with 2 teaspoons cold water
white rice
¹⁄₂ teaspoon szechuan peppercorns, toasted and ground with a mortar and pestle

directions

Wash leeks in cold water, and drain well.
Dissolve 1/2 teaspoon salt in 2 cups hot water, and add tofu. Soak 5 minutes, then drain.
Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling wok to coat, and heat until it begins to smoke. Add beef and stir-fry, breaking up lumps, until no longer pink, about 2 minutes. Stir in wine and 1/2 teaspoon soy sauce and stir-fry 30 seconds.
Add chile bean sauce and stir-fry until fragrant, about 15 seconds. Add ginger, chile powder, and black beans and stir-fry until fragrant, about 30 seconds. Add broth, remaining 1/2 teaspoon soy sauce, and tofu, then reduce heat and simmer, stirring gently, about 2 minutes.
Add leeks and simmer, stirring occasionally, until just tender, 2 to 3 minutes. Stir potato starch mixture and add to tofu, then cook, stirring, until sauce is thickened, about 1 minute.
This serves two people as a the main dish, or up to 10 people as part of a family-style meal with a variety of dishes.