Jiachang Doufu


Preparation time: 25 min.
Cooking or baking time: 25 min.
Total preparation time: 50 min.

Tofu and meat in one is not uncommon in Chinese cuisine. I've changed the recipe to avoid using finished vegetables for the vegetables.

The recipe comes from the province of Shanghai: Jiachang Doufu translates freely as tofu in Sichuan housewife style.


  • 500 g of tofu
  • 250 g of schnitzel meat
  • 1 glass of 330/160 g soybean seedlings
  • 1 glass 330/175 g bamboo shoots
  • 150 ml poultry stock
  • 40 ml sherry
  • 5 tablespoons wok sauce
  • 2 tablespoons of peanut oil
  • 1 tbsp. Sesame oil
  • 10 g of dried black fungus
  • 6 shiitake mushrooms
  • 3 cloves of garlic
  • ½ tbsp corn starch


  1. Select the Black Fungus, then rinse it under running water in a sieve. Soak the mushrooms in hot water for about 45 minutes.
  2. Let's start with the next one Schnippel- and Hackarbeit: At wokgerichten it is recommended that you have all the ingredients ready, the order does not matter.
  3. Free the Knobi toes from their shell and chop them short and small.
  4. Free the chili from the stalk and chop very small with the seeds.
  5. Rip off the meat and dry with kitchen paper, cut across the fiber into very thin slices and then cut into very thin short strips.
  6. Remove the tofu from the pack, dab with kitchen paper and cut into 2 x 2 x 2 cm cubes.
  7. Rinse the bamboo shoots in a strainer under running cold water with kitchen paper. Arrange dry dabs in one line and cut into pens with a knife.
  8. Rinse the bean sprouts in a colander with cold water.
  9. Now come the mushrooms: Cut the black fungus and cut into fine strips, as well as shake off the shiitake mushrooms and cut into fine strips.
  10. In a correspondingly large pot we set up the water for the Mie noodles. When the water boils, salt with 2 tablespoons of salt and bring to a boil. Now add the noodles to the water, turn off the heat and let the mie noodles soak in them for about 5 minutes.
  11. Let's start filling the wok: In a wok we heat the peanut oil, add the chopped chilli and fry them while stirring. Then the meat strips are added, which we fry with stirring for about 1 minute.
  12. Add the garlic and the tofu and stir until the tofu has got the color.
  13. The bean sprouts are now in the wok, the bamboo sticks and the mushrooms are next. Everything is fried with stirring. The whole thing is extinguished with the poultry fund.
  14. The wok sauce is now added and the whole leaves it so gentle for a good 5 minutes to sink in front of him.
  15. Add the sherry and the sesame oil and bind with corn starch dissolved in water, season with salt and pepper.
  16. We are nearing the end: Lift the mie noodles under the tofu-meat mix and serve a plate with a serving.

2013 Ms. Chang's Cooking Project: Operation: Jia Chang Doufu | June 2023