Fanchie-Dofu

Fanchie-dofu (番茄豆腐, tomato tofu) is a home-style Chinese dish that proves tofu and tomatoes are one of the great underrated pairings. The acidity of the tomatoes brightens the mild tofu, and the cornstarch sauce brings everything together in a glossy, spoonable coating.

The tofu gets blanched in boiling water before hitting the wok. This quick dip firms up the exterior so the slices hold their shape during stir-frying instead of crumbling apart. Drain well after blanching, or the excess water will splatter when the tofu hits the hot oil.

Tomatoes get sautéed first until soft and jammy, then the blanched tofu, garlic, sake, and diced leek go in. A short simmer and a swirl of dissolved cornstarch thickens the sauce, and parboiled green peas tossed in at the very end add a pop of color and sweetness.

Chef Tips

• Use firm or extra-firm tofu. Silken tofu will fall apart during stir-frying even with blanching.
• Cut the tomatoes into wedges, not small dice. Larger pieces hold their shape better and create a chunkier, more satisfying sauce.
• The tablespoon of remaining oil stirred in at the end with the cornstarch adds a silky sheen to the sauce. Don’t skip it.
• Add the peas last and just before serving so they stay bright green and slightly crisp.

Variations

• Add a splash of chili oil or a diced fresh chili for a spicy version.
• Stir in beaten egg for a tomato-egg-tofu combination popular in Chinese home cooking.
• Swap sake for Shaoxing wine for a more traditional Chinese flavor profile.