Sichuan Homestyle Tofu | Authentic Chinese Home Cooking

Sichuan Homestyle Tofu (四川家常豆腐) is a classic home-style dish that may look simple, yet embodies the true essence of Sichuan cuisine.
It belongs to the “homestyle flavor” among the 24 flavor profiles of Sichuan cuisine. The core lies in stir-frying Pixian doubanjiang to release its signature red oil, then combining pan-frying and braising to create tofu that is crispy on the outside, tender on the inside, rich in sauce, mildly sour, and gently spicy—extremely rice-friendly.

In this video, I walk through the complete approach to making authentic Sichuan Homestyle Tofu (the sour-and-spicy homestyle version), including:

Why homestyle tofu must be pan-fried first and then braised

The fundamental differences in texture and cooking methods between firm tofu and silken tofu

The roles of Pixian doubanjiang, pickled chilies, and pickled ginger in creating the homestyle flavor

How Sichuan homestyle tofu differs from Mapo tofu

Unlike the bold, numbing heat of Mapo tofu, homestyle tofu emphasizes sauce aroma, savory depth, and a softer, more balanced spiciness. It’s closer to everyday home cooking and especially well-suited for eating with steamed rice.
If you want to truly understand the logic behind Sichuan “homestyle flavor,” this dish is an excellent place to start.
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