Jing Shao Doufu

Brown Sauce Doufu

Preparation info

  • Difficulty


  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.

Appears in

Despite its simplicity, this was one of the most flavouiful dishes I enjoyed at the Chen Ma Po Doufu restaurant in Chengdu. The soft texture of fresh bean curd is delightful to the palate, like chilled freshly baked custard. After braising it briefly in the sauce below, the bean curd takes on a brown colour and a quite delicious flavour. Serve the dish with rice.


  • 450 g/1 lb fresh soft bean curd
  • 1½ tablespoons peanut oil
  • 1 tablespoon finely chopped peeled fresh ginger root
  • 2 teaspoons finely chopped garlic
  • 2 tablespoons dark soy sauce
  • 1 tablespoon yellow bean sauce
  • 1 teaspoon chilli bean sauce
  • 1 teaspoon sugar
  • 2 teaspoons sesame oil


Carefully drain the bean curd and cut it into 5-cm/2-in cubes using a sharp knife. Lay the cubes over kitchen paper and continue to drain for another 5 minutes.

Heat a wok or large frying pan until hot. Add the oil, ginger, and garlic and stir-fry for 10 seconds.

Then add the soy sauce, bean sauces, sugar, and sesame oil and stir-fry for another 10 seconds. Now add the cubed bean curd and gently heat it in the sauce, mixing thoroughly. Turn the heat to medium and continue to cook for 5 minutes.

Ladle the bean curd and sauce into a serving bowl and serve at once with rice.