I have long been a fan of Family Style tofu – known in Mandarin as “jia chang doufu.”
During one of my China swings – I think when I studied there - I would frequent a down-home restaurant, spot the waitress and say: “jia chang doufu.”
I’d order the dish repeatedly: Tasty. Inexpensive. Filling.
When prepared just right, the dish offers the proper amount of meat with fried, tender soybean cake and enough hearty sauce to mix with the rice in your bowl.
So naturally, when I spotted a recipe from Fu Pei-Mei, I thought I’d give it a try.